A little biscuit, created in ancient Egypt, that has stood the test of time. These fig rolls are delicious homemade and full of flavour.
It was my Birthday this week and it snowed!! I clearly didn’t get my birthday wish granted of summer coming early… The wish granting Gods clearly heard me wrong, we have apparently skipped summer this year!
However, I must admit, snow on my Birthday is a first in my lifetime. So it was, in fact, a pretty novel experience. Although, my dad top trumped me by regaling stories of how, when he was younger, it snowed in June, the year he left school.
Here’s hoping not to get a repeat of that! April is by far, late enough for the snow to leave us until the end of the year.
So, since I am not BBQ’ing outside right now, I figure biscuit baking would suffice.
Fig Rolls with a difference
These are pretty different than the rolls you buy from the shops, but the crumbly outer texture, combined with a chewy, toffee like, centre is a real treat. I have never been a huge fig roll fan, that is, until now.
I added a splash of Amaretto to the filling, since I figured it should be used for more than just making Amaretti biscuits. You can take it or leave it though, it’s up to you.
I turned my biscuits once during their baking time to allow both sides to brown evenly. And, be careful you don’t overcook these biscuits. It will ruin their taste.
I am heading off now to finish the last fig roll in this batch. Whilst, I stare out of the window and beg the sun to start doing it’s job! Please summer don’t be too far off now, I miss you!
For The Pastry
- 100g Wholemeal Flour
- 100g Plain Flour
- 50g Ground Almonds
- Pinch of Salt
- 60g Soft Brown Sugar
- 150g Butter
- 1 Egg Yolk
For The Filling
- 250g Ready To Eat Figs
- 100ml Orange Juice
- 1 Tsp Vanilla Extract
- 1 Tbsp Amaretto Liqueur (optional)
- In a bowl, mix the flours, sugar, salt and almonds together.
- Add the butter and mix through until you have a breadcrumbs texture.
- Add the egg yolk and mix again until you form a dough. Do not overmix.
- Wrap the dough in clingfilm and place in the fridge to rest for 20 minutes.
- In the meantime, put all the ingredients for the filling into a saucepan and heat gently until the figs become soft and the liquid becomes thicker.
- Remove from the heat and allow to cool slightly.
- Place into a blender and blend until smooth.
- Leave filling to cool completely.
- Once your dough is ready, remove from the fridge and roll out in portions.
- Cut a long rectangle from each piece and place a line of the filling down the middle leaving an edge each side.
- Brush the edges and stick together to form a roll.
- Place the roll seal side down onto a greased, lined baking tray.
- Using a fork, press it into the dough to flatten to roll slightly and make a mark all the way along/
- Bake the rolls in a preheated oven at 200oc (180oc fan assisted) for 20 minutes until browned.
- Remove from the oven and allow to cool before cutting the rolls into biscuits.
- Store in an airtight container for 1-2 weeks.