A little biscuit, created in ancient Egypt, that has stood the test of time. This recipe for fig rolls is a delicious homemade treat that’s full of flavour.
These baked fig roll biscuits are very different than the commercial fig rolls you buy from the shops. The crumbly outer pastry, combined with a chewy, toffee like, centre is a real treat. I have never been a huge fig roll fan, that is, until now. Making your own fig rolls at home really shows you just how these fig filled biscuits are supposed to taste.
They are cooked in a similar fashion to biscotti in a log shape. Turned once during the cooking time to ensure they brown evenly and then cut into biscuits once cooled.
Ingredients You Will Need For Fig Rolls
These crumbly biscuits use dried figs in the recipe, meaning that the ingredients you will need to make your own fig rolls are easy to come by at any time of the year. The pastry has an almond base and a mixture of white and wholemeal flours. The filling is heated on a stove and then blended into a paste before using it to fill your biscuits and creating a log shape for the oven.
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 and headed right on into winter again! 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.
My Secret Ingredient
I added a splash of Amaretto to the filling, since I figured it should be used for more than just making Amaretti biscuits, it adds a richness to the taste, making them taste more like special occasion biscuits. You can take it or leave it though, it’s up to you.
I turned my biscuits once during the baking time to allow both sides to brown evenly. Be careful you don’t overcook these biscuits. It will ruin their taste.
Baking Tips and Guidance
Chill the pastry ingredients first. If you want a recipe crumbly, flaky texture to your pastry, make sure your butter and egg yolk have been chilled before adding. Do omit the importance of the chilling time for the dough either, it’s what really improves the pastry.
Don’t overmix your pastry. As soon as everything comes together, stop mixing. You’ll make the texture of the biscuits harder and more dense if you overmix.
You can store these figgy biscuits in an airtight container in a cool place for up to 7 days.
Wait until the biscuit log has cooled completely before attempting to slice them into biscuits. Your baked fig biscuits will be softer when first removed from the oven. Allowing the fig roll to cool gives it time to harden up a little, making it easier to cut your biscuits.
I don’t recommend using fresh figs in this recipe owning to the liquid content of fresh fruit, it will make the filling a little too runny.
You can store these biscuits in an airtight container in a cool place for up to 7 days.
Fig Rolls should be baked at 200C (392F) for 20 minutes, turning once during the cooking time to ensure the biscuits brown on both sides.
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!
Fig Roll Biscuits
For the Pastry
- 100 g Wholemeal Flour
- 100 g Plain Flour
- 50 g Ground Almonds
- Pinch Salt
- 60 g Soft Brown Sugar
- 150 g Butter
- 1 Egg Yolk
For the Filling
- 250 g Ready to Eat Dried Figs
- 100 ml Orange Juice
- 1 tsp Vanilla Extract
- 1 tbsp Amaretto Liqueur optional
- Preheat the oven at 200C (180C fan assisted)
- 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 with water 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 the oven 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 week.
Looking for more biscuit recipes?
Try these Amaretti Biscuits now!