Immerse yourself in the nostalgia of homemade fig rolls, those beloved childhood treats that pair perfectly with a warm cup of tea. We will show you how to make these classic biscuits in the comfort of your own kitchen, creating a delightful snack that’s both simple and comforting.
In the world of classic biscuits, few treats evoke warm memories and comforting moments of childhood like homemade fig rolls. These delicate pastries, with their slightly crumbly texture and sweet, fig-filled centres, are simply perfect for a tea-time nibble. They’re a nostalgic delight that takes you back to simpler times.
The joy of making homemade fig rolls lies not just in their taste but in the knowledge that you’ve created something better than a packet of fig rolls you can find in the biscuit aisle. The taste is far superior to their commercial counterparts.
Homemade fig rolls will sit pretty in your biscuit tin. Whether you’re planning a tea-time get-together or just seeking a quick nibble, these fig rolls are the answer.
Why You’ll Love This Fig Roll Recipe
- Nostalgic Comfort: These homemade fig rolls with their delicious fig filling are a delightful childhood favourite, offering a comforting taste of the past.
- Better Than Store-Bought: Your version beats any packet of fig rolls from the supermarket, made with love and free from additives.
- Tea-Time Perfection: These classic biscuits are the perfect companions for your daily cup of tea, a nostalgic and crumbly treat you’ll adore.
Equipment Needed
- Baking Tray: A baking tray, preferably lined with parchment paper/baking paper, is essential to prevent the fig rolls from sticking and for easy clean-up.
- Saucepan: You’ll use a saucepan to prepare the fig filling.
- Wooden Spoon/Spatula: Useful for stirring the ingredients together.
- Blender: A blender or food processor helps you achieve a smooth consistency when blending the fig filling.
- Rolling Pin: A rolling pin is handy for rolling out the pastry dough.
- Clingfilm: Use cling film/plastic wrap to wrap and chill the dough.
- Pastry Brush: A pastry brush helps seal the fig rolls with water and apply egg wash if desired.
- Fork: You’ll need a fork to create the distinctive pattern on top of the fig rolls.
- Wire Rack: A cooling rack allows the fig rolls to cool evenly after baking.
- Airtight Container: Use an airtight container to store your fig rolls and keep them fresh.
Ingredients
- Wholemeal Flour: Forms the base for the pastry, providing a wholesome, nutty flavour and texture.
- Plain Flour: All -purpose flour combines with wholemeal flour for the pastry, contributing to its structure.
- Ground Almonds: Adds a subtle nuttiness to the pastry, enhancing its flavour and crumbly texture.
- Salt: Enhances the overall taste by balancing the sweetness and adding a hint of seasoning.
- Soft Brown Sugar: Sweetens the pastry, giving it a subtle caramel note and a hint of colour.
- Butter: Incorporates fat into the pastry, creating a tender, crumbly texture.
- Egg Yolk: Binds the pastry ingredients together, adding richness and tenderness to the dough.
- Ready to Eat Dried Figs: The main ingredient for the filling, providing a sweet and chewy texture.
- Orange Juice: Adds a citrusy brightness to the fig filling, enhancing its flavour.
- Vanilla Extract: Infuses the filling with a delightful vanilla aroma and taste.
- Amaretto Liqueur (optional): Offers a nutty and almond-like flavour to the filling for a hint of complexity.
Additions and Substitutions
Additions:
- Spices: Enhance the filling with a pinch of cinnamon, nutmeg, or allspice for extra warmth and flavour.
- Citrus Zest: Grated lemon zest or orange zest can brighten the filling with a fresh citrus aroma.
- Dipping Chocolate: After baking, dip the fig rolls in melted chocolate for a decadent touch.
- Powdered Sugar: Dust the fig rolls with powdered sugar for an extra layer of sweetness.
- Pinch of Salt: Heighten the flavours with a little pinch of salt.
Substitutions
- Ready to Eat Dried Figs: Feel free to use other dried fruits like apricots, dates, or prunes if you’re not a fan of figs.
- Orange Juice: Lemon juice or apple juice can be used in place of orange juice for a different fruity note.
- Amaretto Liqueur: Omit this ingredient for an alcohol-free version of the filling. You can replace it with Almond Essence also if you’d prefer.
Step-By-Step How To Make Fig Rolls
Step 1: Preparing the Pastry
- Preheat your oven to 180°C (356°F).
Step 2: Mixing the Dry Ingredients
- In a large bowl, combine wholemeal flour, plain flour, ground almonds, a pinch of salt, and soft brown sugar.
Step 3: Adding Butter and Forming the Dough
- Add butter to the flour mixture and rub together until it resembles breadcrumbs.
- Introduce an egg yolk into the mixture, gently forming a dough. Be cautious not to overmix.
- Wrap the dough in clingfilm and allow it to rest in the fridge for 20-25 minutes.
Step 4: Preparing the Filling
- While the dough is resting, place ready-to-eat dried figs, orange juice, vanilla extract, and amaretto liqueur (optional) in a saucepan.
- Heat the mixture gently until the figs soften and the liquid thickens.
- Remove from heat and let it cool slightly.
Step 5: Blending and Assembling
- Transfer the filling to a blender and blend until it’s smooth. Let the filling cool completely.
- Retrieve the rested dough from the fridge and roll it out in portions on a lightly floured work surface.
- Cut long rectangles from each piece of dough and place a line of the prepared filling down the middle, leaving a small edge on each side.
- Brush the edges of the dough with water and press them together to create a roll.
Step 6: Baking and Serving
- Place the rolls with the sealed side facing down on to a prepared baking sheet that has been lined with baking paper and greased.
- Use a fork to gently flatten the rolls and create marks along their length.
- Bake the rolls in the preheated oven for approximately 20-25 minutes, or until they turn golden brown.
- Allow the rolls to cool before cutting them into equal pieces for the individual biscuits using a sharp knife. Enjoy your homemade fig rolls!
FAQ
Can I replace the dried figs with fresh figs in the filling?
It’s better to use dried figs for the filling because they have a concentrated sweetness and texture that works well for this recipe.
Can I use whole almonds instead of ground almonds in the pastry?
It’s best to use ground almonds as they evenly distribute their nutty flavour. Whole almonds won’t achieve the same consistency.
Can I make fig rolls without using alcohol like Amaretto in the filling?
Absolutely, Amaretto is optional. It adds a subtle almond flavour, but the recipe works well without it.
Pro 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: When combining the egg yolk with the pastry ingredients, avoid overmixing. Mix just until the dough comes together. Overmixing can lead to tough pastry.
- Homemade Filling: While you can use store-bought fig paste, making your own filling with dried figs, orange juice, and other ingredients adds a fresh, fruity flavour that’s hard to beat.
- Blending the Filling: Ensure the fig filling is thoroughly blended in a food processor. A smooth consistency makes it easier to work with and results in better-textured fig rolls.
- Rolling and Sealing: When rolling out the pastry for the fig rolls, aim for an even thickness. Seal the edges carefully with a little water to prevent the filling from leaking during baking.
- Crumbly Texture: Don’t overbake your fig rolls. They should be slightly crumbly and tender. Overbaking can make them dry.
- Cool Before Cutting: Let the baked rolls cool on a wire rack before cutting them. This helps them set and keeps their shape.
Storage
Storage:
- Once your homemade fig rolls have cooled completely, store them in an airtight container. These classic biscuits can remain fresh for about a week.
Reheating:
- Fig rolls are best enjoyed fresh. If you find them slightly less crumbly, you can briefly reheat them in the oven at a low temperature (around 150°C/300°F) for a few minutes. Be careful not to overheat and dry them out.
Freezing:
- Fig rolls can be stored in the freezer for longer-term storage. Place them in an airtight container or zip lock bag and freeze. This will help preserve their delightful crumbly texture for up to 3 months.
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Homemade Fig Rolls Recipe – A Classic British Biscuit
A little biscuit, created in ancient Egypt, that has stood the test of time. These days, you'll find this a staple classic in any British Biscuit tin. This recipe for fig rolls is a delicious homemade treat that's full of fruity flavour encased in a crumbly biscuit shell.
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Servings: 20
Calories: 205kcal
Ingredients
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
Instructions
- Preheat the oven to 180°C (356°F).
- In a mixing bowl, combine the wholemeal flour, plain flour, ground almonds, pinch of salt, and soft brown sugar.
- Add the butter to the dry ingredients and rub it together with your fingers until the mixture resembles breadcrumbs. You can also use a food processor or stand mixer for this part.
- Incorporate the egg yolk into the mixture, and mix together to form a dough. Be cautious not to overmix.
- Wrap the dough in clingfilm and allow it to rest in the fridge for 20 minutes.
- While the dough is resting, place the dried figs, orange juice, vanilla extract, and optional amaretto liqueur in a saucepan.
- Heat gently over low heat until the figs soften and the liquid thickens.
- Remove from heat and let it cool slightly.
- Transfer the filling to a blender and blend until it's smooth. Let the filling cool completely.
- Retrieve the rested dough from the fridge and roll it out. This step is easier if you divide the dough and roll it out in portions.
- Cut long rectangles from each piece of dough and place a line of the prepared filling down the middle, leaving a small edge on each side. Similar to the way you would make sausage rolls.
- Brush the edges of the dough with water and press them together to create a roll.
- Place the rolls on a greased and lined baking tray with the sealed side facing down.
- Use a fork to gently flatten the rolls and create marks along their length.
- Bake the rolls whole in the preheated oven for approximately 20-25 minutes, or until they turn golden brown. Carefully turn once during baking to brown evenly on both sides.
- Allow the rolls to cool before cutting them into individual biscuits.
Recipe Notes
- Chill Ingredients: Ensure your butter and egg yolk are chilled for a crumbly pastry texture.
- Don’t Overmix: Mix the dough until it just comes together to avoid tough pastry.
- Blend the Filling: Blend the fig filling thoroughly for a smoother consistency.
- Rolling and Sealing: Roll the pastry evenly and seal edges with water to prevent filling leaks.
- Crumbly Texture: Avoid overbaking for slightly crumbly and tender fig rolls.
- Cool Before Cutting: Let baked rolls cool on a wire rack before cutting for the best results.
Nutrition Estimate
Calories: 205kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 5mg | Potassium: 168mg | Fiber: 3g | Sugar: 13g | Vitamin A: 283IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg
Are you using fresh figs or dried figs for this recipe?
I used dried figs for this recipe. Fresh figs would contain too much liquid.
I love fig cookies! Very pretty