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. **Please note, the dough is meant to be quite dry and crumbly but you should still be able to make a ball. If it is too dry, add another yolk or a little cold water. Be careful not to add too much and make the dough sticky and dense as this will ruin the final texture. **
- 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