The sweetness and full flavour of dried figs go well with this crumbly wholemeal pastry. A real childhood favourite.
Lynn Lewis and Joachim Wahnschaffe
1 cup (125g) plain flour
3/4 cup (100g) plain wholemeal flour
2/3 cup (160g) unsalted butter, cut into small pieces
1/3 cup (65g) light brown sugar
1 teaspoon vanilla essence
2 egg yolks
1 1/3 cups (250g) soft dried figs, finely chopped
2 tablespoons lemon juice
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Directions Preparation:40min › Cook:20min › Extra time:5min › Ready in:1hour5min
Sift flours into a mixing bowl, tipping in any bran left in the sieve. Rub in butter with fingertips until mixture resembles breadcrumbs. Add the sugar, vanilla essence and egg yolks and mix to a firm dough, adding 1–2 teaspoons water if needed. (Alternatively, combine ingredients in a food processor, if preferred.) Wrap in cling film and chill for 30 minutes.
Place figs and 6 tablespoons of water in a small heavy-based saucepan. Bring to the boil, reduce heat, cover and simmer gently for 3–5 minutes or until figs have plumped up slightly and absorbed the water. Transfer to a bowl and mash lightly with a fork to break up the pieces. Stir in lemon juice and leave to cool.
Preheat oven to 190 degrees C. Grease a large baking tray.
Roll out the dough on a floured surface to a rectangle 50×15cm. Cut the dough in half lengthwise to make 2 strips.
Spoon half of the mashed figs evenly along each strip, close to one of the long sides. Bring the opposite long side up and over the filling to form a log shape; press edges of dough together to seal.
Slightly flatten each of the logs. Using a sharp knife, cut each log into 10 even pieces and transfer to the baking tray. Prick each piece several times with a fork. Bake for 12–15 minutes or until the pastry is slightly darkened in colour.
Transfer fig rolls to a wire rack to cool. They can be kept in an airtight container for 2–3 days. Do not mix them with other biscuits or they may soften.