Why not try your hand at baking this classic recipe for delicious fig rolls packed full of figgy fruitiness!
Makes 24 | Preparation time 20 mins plus cooling and chilling | Baking time 18-20 mins
For the biscuit dough:
- 125g butter, softened
- 85g icing sugar, sifted
- 1 egg
- 275g plain flour
- 1 egg, beaten, for brushing
For the filling:
- 250g dried figs, roughly chopped
- 250ml water
- 1 tsp vanilla extract
- To prepare the filling, place the chopped figs, water and vanilla extract in a pan and heat until gently simmering, stirring occasionally. Allow to simmer until the water has reduced to approx 2 tbsp - this may take up to 30 mins. Remove from the heat and allow to cool fully. Purée the cooled filling using a food processor or stick blender and set to one side.
- For the biscuit dough, cream the butter and icing sugar together in a large bowl until light and fluffy. Beat in the egg then add the flour and bring together to form a dough.
- Lightly dust your work surface with flour and roll out the dough into a rectangle approx 25x50cm. Trim the edges with a sharp knife to neaten then cut the dough in half lengthways to form two long thin rectangles.
- Place half of the filling in a long line down the centre of one piece of dough. Wrap one side of the dough over the filling and brush off any excess flour. Lightly brush the top of the folded dough with a little beaten egg then fold the other side of the dough on top to stick the two layers of dough together and seal the filling inside. Repeat with the other piece of dough and the remainder of the filling.
- Cut each piece of filled dough in half then transfer to a lined baking tray with the seam underneath. Chill in the fridge for 30 mins. Towards the end of this time preheat the oven to 200˚C/180˚C fan/ gas mark 6.
- Cut the chilled dough into 4cm pieces, brush well with beaten egg and bake for 18-20 mins until lightly golden. Allow to cool on the baking tray for 5 mins before transferring to a wire rack to cool completely.