British Fig Rolls Almost Better Than Shop Bought Food

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BRITISH FIG ROLLS - ALMOST BETTER THAN SHOP BOUGHT!



British Fig Rolls - Almost Better Than Shop Bought! image

This is a recipe I found many years ago for authentic Fig Rolls, and they are almost better than the shop bought variety, much though I love the commercial ones! Try to roll out the pastry as thinly as possible, other than that, this recipe is a breeze to make. Fig rolls are a much-loved "biscuit" from my childhood days and I make them whenever I can as I now live in France, as we cannot get them here. Fig rolls are great for a mid-morning snack with a cuppa as well as being ideal for school lunchboxes, picnics, gifts and afternoon tea. (I have posted this recipe on Zaar especially for Lalaloula, who asked about a fig roll recipe in the British forum.)

Provided by French Tart

Categories     Bar Cookie

Time 1h

Yield 12 Fig Rolls, 12 serving(s)

Number Of Ingredients 6

175 g dried figs, rinsed and coarsely chopped (6 oz)
100 g plain wholemeal flour (4 ozs)
100 g plain flour (4 ozs)
2 tablespoons light muscovado sugar (1 oz)
75 g margarine (2 1/2 oz) or 65 g butter (3 oz)
1/4 teaspoon salt

Steps:

  • Lightly grease a baking sheet.Pre-heat oven to 175C/350F/Gas Mark 5.
  • Put the figs in a saucepan with 300 ml (1/2 pint) water. Simmer for about 20 minutes, stirring occasionally, until the figs are tender and the liquid is well reduced. Set aside to cool, then puree in a blender or food processor.
  • Put the remaining ingredients for the pastry in a blender or food processor with 30 ml (2 tbsp) water and mix to a dough.
  • Knead the dough on a lightly floured surface, then roll out to an oblong about 40 x 12 cm (16 x 5 inches).
  • Spread the fig puree down the centre of the dough rectangle and carefully fold in the sides so that they overlap over the filling.
  • Trim the ends of the roll and cut into 3 cm (1 1/4 inch) wide slices. Turn the rolls over and place on the prepared baking sheet.
  • Mark the top of each roll with a wet fork and bake for 25-30 minutes, until lightly browned. Cool on a rack.

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