British Fig Rolls - Almost Better Than Shop Bought! |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a recipe I found many years ago for authentic Fig Rolls, and they are almost better than the shop bought variety, much though I love the commercial ones. Try to roll out the pastry as thinly as possible, other than that, this recipe is a breeze to make. Fig rolls are a much-loved biscuit from my childhood days and I make them whenever I can as I now live in France, as we cannot get them here. Fig rolls are great for a mid-morning snack with a cuppa as well as being ideal for school lunchboxes, picnics, gifts and afternoon tea. Ingredients:
175 g dried figs, rinsed and coarsely chopped (6 oz) |
100 g plain wholemeal flour (4 ozs) |
100 g plain flour (4 ozs) |
2 tablespoons light muscovado sugar (1 oz) |
75 g margarine (2 1/2 oz) or 65 g butter (3 oz) |
1/4 teaspoon salt |
Directions:
1. Lightly grease a baking sheet.Pre-heat oven to 175C/350F/Gas Mark 5.
2. Put the figs in a saucepan with 300 ml (1/2 pint) water. Simmer for about 20 minutes, stirring occasionally, until the figs are tender and the liquid is well reduced. Set aside to cool, then puree in a blender or food processor.
3. Put the remaining ingredients for the pastry in a blender or food processor with 30 ml (2 tbsp) water and mix to a dough.
4. Knead the dough on a lightly floured surface, then roll out to an oblong about 40 x 12 cm (16 x 5 inches).
5. Spread the fig puree down the centre of the dough rectangle and carefully fold in the sides so that they overlap over the filling.
6. Trim the ends of the roll and cut into 3 cm (1 1/4 inch) wide slices. Turn the rolls over and place on the prepared baking sheet.
7. Mark the top of each roll with a wet fork and bake for 25-30 minutes, until lightly browned. Cool on a rack.
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