I think I have a slight obsession with dried figs - in particular the soft kind. Honestly if you’ve never tried soft dried figs, then give them a go! They’re surprisingly moorish with a sweet caramel flavour. As the title suggests, here I have my own version of fig newtons. Initially, I was going to bake them as the original, with the figgy filling wrapped in a biscuit dough, but I don’t have the patience for that - instead I pressed, spread and crumbled. I think fig newtons divide a lot of people, with a lot of people not liking the seeded presence. If you do however like me, then you’re going to love this recipe. Enjoy! Love Alex, Ballerina Bites. Xx PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations! Ingredients Dough 2 cups quick oats 1 cup almond meal ¼ tsp fine salt 1 tsp vanilla extract 3 tbsp coconut oil or butter, melted 3 tbsp water 1 tsp vanilla extract Filling 440g dried soft figs ⅓ cup boiling water A squeeze of lemon juice Method
Preheat the oven to 160°c and line a 20cm square brownie tin with baking paper. Add the oats into a food processor and blend until a flour. Now add the remaining dough ingredients and blend until it comes together. If you find the dough is a little dry, add a few extra tbsp of water - how many extra you may need, depends on the oats you’ve used. Evenly press ⅔ ‘s of the dough into the lined tin and reserve the rest later. Set this aside. Clean out your food processor using a paper towel, it doesn’t have to be completely washed clean. Remove the woody stalks from the figs using a knife, then pop into your food processor. Pour in the boiling water, with a squeeze of lemon juice, and blend until a paste. Scoop and evenly spread the paste over the base - you may need to wet your spoon/ spatula or fingers for this. Now crumble over the remaining dough and slightly press into the fig paste. Bake for 30- 35 minutes, or until golden. Allow to cool completely before slicing. Store in an airtight container in the fridge for up to a week Yields 9
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