Fig and Walnut Biscuits

    1 hour 45 minutes

    Delicious fruit-filled biscuits. You may substitute the figs with dried apricots or dates. Hazelnuts can also be used in place of the walnut.

    20 people made this

    Serves: 72 

    • 2 1/2 cups (310g) plain flour
    • 1/4 teaspoon salt
    • 2 1/2 teaspoons baking powder
    • 1/2 cup (100g) white sugar
    • 225g unsalted butter
    • 2 eggs
    • 1/2 teaspoon vanilla essence
    • 1/4 cup (65ml) milk
    • 2 cups chopped dried figs
    • 1 cup raisins
    • 1 large orange
    • 2 cups toasted walnuts, chopped
    • 1 cup honey
    • 1/2 cup (120ml) dark rum
    • 1 teaspoon ground cinnamon

    Preparation:25min  ›  Cook:20min  ›  Extra time:1hour chilling  ›  Ready in:1hour45min 

    1. To make Pastry: Combine flour, sugar, baking powder and salt in a large mixing bowl. Add the butter, eggs, vanilla and milk. Stir into a smooth dough. Remove dough from bowl and shape into a circle. Cut into 4 equal pieces, wrap in plastic and chill.
    2. To make the Filling: Use the zest and juice of the orange and place in large bowl. Mix in figs, raisins and nuts. Process in food processor until evenly chopped. Stir in honey, rum and cinnamon, and set aside.
    3. Preheat oven to 200 degrees C. Grease baking trays.
    4. Remove dough from refrigerator. Roll one piece of dough at a time into an 20cm wide strip about 5mm thick. Cut lengthwise in half, forming two long strips, each about 10cm wide. Lay strips on work surface. Brush top 2cm of each with cold water. About 1/3 of the way up from the bottom of the dough, place 1/4 of the filling in a 2cm wide strip, running from end to end. Fold the moistened edge of the dough over the filling and press to seal edges. Cut each strip into 3cm rectangles and place on baking trays. Repeat with remaining sections of dough.
    5. Bake 13 to 16 minutes, or until tops are golden. Let cool on baking trays for 10 minutes. Transfer to wire racks.

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    Reviews in English (19)


    I took an Italian cookie making class years ago, and the lady teaching it taught us to make the filling days ahead of the cookies. Then, place the filling (half full) into zip top baggies, flatten, and freeze/refrigerate. When you are ready to make the cookies, slice open the sides of the baggie, and cut strips of filling with a long straight knife. It is then extremely easy to place the strips of filling on the rolled out dough that can be cut with a pizza cutter.  -  13 Dec 2008  (Review from Allrecipes USA and Canada)


    Very tasty. I was trying to replicate a family favorite with this recipe and although it wasn't the same I have to say I think it was better. The rum gave it a nice kick and my husband ate the whole batch in 2 days!! I tried various ways of "stuffing" the cookie and found doing it as a pinwheel was the best (looks pretty too!). Roll out a rectangle of dough, spread fig mix over entire rectangle, roll into a log, put in fridge for 30 min, slice into 1/4" cookies. Bake at 400 until golden brown.  -  19 May 2008  (Review from Allrecipes USA and Canada)


    These cookies were so excellent, and a sweet reminder of my childhood. While not exacty as my grandmother made them, I think these were better! :  -  01 May 2009  (Review from Allrecipes USA and Canada)