The tiny seeds that give figs their unique texture also supply a lot of dietary fibre. Potassium, magnesium and calcium are among the other benefits. And dried figs are just as good for you as fresh.
2¼ cups plain flour
½ teaspoon baking powder
3 tablespoons unsalted butter
1½ tablespoons margarine or vegetable fat spread
2/3 cup sugar
2 tablespoons low-fat milk
1 teaspoon grated lemon zest
375 g dried figs, cut into 5mm bits
¼ cup whole almonds
2 tablespoons honey
2 teaspoons lemon juice
¼ teaspoon ground ginger
Preparation:1hour25min › Cook:1hour5min › Extra time:10min › Ready in:2hours40min
Combine the flour, baking powder and a pinch of salt in a small bowl.
Beat the butter and margarine with an electric mixer in a medium bowl until creamy. Add the sugar and beat until light and fluffy. Beat in the egg, milk, and the lemon zest. Stir in the flour mixture just until combined. Halve the dough, wrap in plastic, and refrigerate the dough for at least 1 hour.
Combine the figs and 1½ cups water in a medium saucepan. Bring to the boil, reduce to a simmer, cover and cook for 30 minutes. Uncover and cook for 5 minutes more or until no liquid remains. Transfer the figs to a food processor along with the almonds. Process to a smooth purée. Stir in the honey, lemon juice and ginger. Cool to room temperature.
Preheat the oven to 180°C. Spray a baking tray with cooking spray. Roll each dough half to a 13x23-cm rectangle on a lightly floured surface. Spoon half the filling down the centre of one rectangle, leaving a 5 cm border on the long sides and 1 cm at each end. Fold in the ends then, starting on a long side, roll the dough over the filling. Repeat with the remaining dough.
Place the rolls, seam-side-down and 10 cm apart, on the prepared baking tray. Bake for 30 minutes or until golden brown. Cool for 10 minutes on the tray, then transfer to a wire rack to cool. Cut each roll into 12 slices.