Rolled Fig Biscuits

Rolled Fig Biscuits


26 people made this

This is a delicious fig biscuit recipe which my grandmother brought over from Italy. It's a big of work to make but the results are well worth it.

Mary Jo

Serves: 60 

  • 500g copha
  • 3 cups (660g) white sugar
  • 6 eggs
  • 8 cups (1kg) plain flour
  • 7 teaspoons baking powder
  • 2 tablespoons vanilla essence
  • 1 pinch salt
  • 2 cups (500ml) milk
  • 2kg dried figs
  • 1kg raisins
  • 2 teaspoons ground cinnamon
  • 1/2 cup white sugar
  • 1 whole orange, with peel
  • 1 small apple
  • 1 1/2 cups chopped pecans
  • 1 cup (250ml) water

Preparation:1hour  ›  Cook:15min  ›  Ready in:1hour15min 

  1. To Make Dough: Cream sugar and copha. Add eggs, vanilla and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Add milk to reach workable consistency. (This takes a while and you will get a workout, but you'll know when it's right.)
  2. To Make Filling: Cut up figs, orange and apple into small pieces (It is easier to grind this way). Grind figs, raisins, orange and apple. If the mixture is too dry or thick, mix in up to 1 cup of water, if desired (I do not use the water, the juice from the apple and orange are enough).
  3. The spices and chopped nuts are added to the ground fig mixture. After the fig mixture is ground, I sprinkle them in over the mixture and mix (knead) it in by hand. STICKY!
  4. Preheat oven to 190 degrees C.
  5. Roll out some dough fairly thinly. Put fig mixture in a line. Wrap dough over mixture, sealing figs inside dough. Trim to desired length using a diagonal cut. Make small diagonal slits in the sides of the biscuits. Bake on ungreased baking tray for 10-15 minutes.

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