A biscuit recipe twice in as many weeks. We’re on a roll! This week, I’ve made a batch of delicious fig rolls… nothing like those dry horrors you tend to get in the shops. The pastry is buttery, crumbly and melt in the mouth; the filling is sweet, figgy and boozy – just lovely!
Jacobs is the brand that most people in the UK associate with fig rolls. Americans have Fig Newtons and the French, Figolu.
There’s a fair amount of debate online on the subject of, “Fig rolls: slice before or after baking?”. I decided to conduct my own experiment to find out.
I’ve decided that I prefer them to be sliced before. The pastry is neater and the fig filling softly oozes using this method.
Disagree with my opinion? Have a look at my photographic proof below! The two on the left were sliced prior to cooking, and the pair on the right, after.
If you’ve given industrially manufactured fig rolls a try, not liked them and have turned your back on them – try making your own. Believe me, you’ll wonder what took you so long to embrace them!
Click here to save my recipe to Pinterest for future reference.
Fig rolls
Ingredients
For the pastry
- 125 g/4½oz plain flour
- 75 g/2⅔oz plain wholemeal flour
- 25 g/¾oz ground almonds
- ½ tsp baking powder
- 2 tsp caster sugar
- Pinch of salt
- 140 g/5oz cold butter diced
- 1 egg yolk
- 2 tbsp milk
For the filling
- 200 g/7oz dried figs stems removed, roughly chopped
- Juice of ½ a lemon
- 2 tbsp dark rum
- 2 tbsp water
- 2 tbsp muscovado sugar
- ½ tsp mixed spice
- 1 egg beaten
Instructions
For the pastry
- In a food processor or large mixing bowl, combine the flours, ground almonds, baking powder, caster sugar and salt in a large bowl or food processor
- Pulse/rub in the butter to make crumbs
- Mix in the egg yolk and just enough milk to bring it together into a coherent dough
- shape into a rough rectangle, wrap and chill for about ½ an hour
For the filling
- In a small saucepan, bring the figs 2 tbsp water, 2tbsp dark rum, lemon juice, sugar and spice to a simmer. Cook gently for a few minutes until softened
- Remove from the heat and allow to cool
To combine
- Preheat the oven to 180ºC/350ºF/gas mark 4
- Line a baking sheet with parchment paper
- Lightly flour a work surface and roll the pastry out to around 20cmx30cm and ½cm thick. Cut in half lengthwise to make 2 long strips
- Put a line of filling down one side of each, leaving a slight gap between it and the edge
- Brush the edge with water and fold the pastry over the top of the filling pressing down gently to seal
- Cut into 4cm lengths and arrange on the baking sheet
- Brush the tops with beaten egg before baking for 20-25 minutes until golden brown
- Allow to cool on a wire rack before eating
