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 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.
Fig Biscuits with a difference
These fig biscuits are very different than the fig 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. 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.
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.
Baking the Fig Rolls in the Oven
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.
How to Store Fig Biscuits
You can store these biscuits in an airtight container in a cool place for up to 3 days.
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
- 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 200oc (180oc 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 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 1-2 weeks.
Looking for more biscuit recipes?
Try these Amaretti Biscuits now!