If you’re feeling inspired by last night’s episode of The Great British Bake Off, and fancy giving the technical challenge of fig rolls a go yourself, this recipe will guide you through step by step.
- 115g plain flour
- 115g wholemeal flour
- 150g unsalted butter, cut into chunks
- 65g light muscavado sugar
- 1 tsp vanilla extract
- 2 eggs, yolks only
- 250g dried figs, finely chopped
- 2 tbsp lemon juice
- Combine both of the flours in a large bowl, then rub in the butter using your fingertips until you have a mixture that resembles fine breadcrumbs.
- Add in the sugar, vanilla extract and egg yolks, then mix to form a firm dough, adding water in 1 tbsp at a time if necessary. Wrap in cling film and chill in the fridge for 30 minutes.
- Take a small saucepan add tip in the figs, along with 6 tbsp of water. Bring to the boil, then reduce the heat. Cover and gently simmer for 5 minutes, until the figs have plumped up and the water has been absorbed. Transfer to a bowl and lightly mash with a fork. Add in the lemon juice, stir well and leave to cool.
- Preheat your oven to 190°C / 170°C Fan / Gas Mark 5, and roll the dough out on a lightly floured surface until you have rectangle about 50cm x 15cm. Cut the dough in half lengthways to make to strips.
- Spoon half of the fig puree along the centre of each strip, then bring the opposite long side up and over the filling to form a ‘log’ shape. Press the edges together to seal.
- Flatten each of the logs slightly then, using a sharp knife, cut each log into 10 biscuits and transfer to a greased baking sheet. Prick each biscuit with a fork, and bake for 12-15 minutes until slightly dark in colour. Transfer to a wire rack and leave to cool completely.
Lead image: alpaksoy via Getty images.