Homemade fig Newtons
This homemade take on fig Newtons combines is a delicious combination of gently aromatic cookie and juicy fig filling.
Servings: 16 (approx)
Calories: 111kcal
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Ingredients
For cookie dough
- 1 ¼ cup whole wheat pastry flour
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon
- ¼ cup brown sugar
- 5 tablespoon unsalted butter
- 1 egg
- 1 teaspoon orange zest
- 1 tablespoon orange juice
For filling
- 1 cup dried Mission figs (1 cup is approx 6 ⅓ oz)
- ½ orange zest ie zest from ½ orange
- 2 tablespoon orange juice
- 1 tablespoon honey
Instructions
Preparing the cookie dough (do ahead)
- Put the flour, salt and cinnamon in a bowl and whisk together gently.
- Separately, cream together the butter and sugar until glossy and smooth. Add the egg, orange zest and juice and blend in so mixed. Gradually add the flour mixture part at a time and blend in each time until mixed well.
- Turn the dough out onto a piece of cling wrap/film and flatten out into a disc. Cover and chill for at least an hour or two until firm or leave overnight. If you leave overnight, you may need to take it out 20 minutes or so before rolling so it is not too cold. If you need to speed up cooling, you can freeze for around 5 minutes then continue in the fridge until it feels firm and cold.
Making the filling
- Trim off the stems from the figs and discard.
- Place the figs, honey, orange zest and juice in the food processor and blend until a relatively smooth paste forms, scraping down and pulsing slightly more as needed.
Forming and cooking cookies
- Preheat the oven to 350F/175C. Line a baking sheet/tray with parchment.
- Unwrap the cookie dough and roll it on a floured surface into a rectangle roughly 10in x 8in (25cm x 20cm). Trim or neaten off the edges so they are relatively straight.
- Cut the piece of dough in half the long way (ie so you have two pieces around 10 x 4in, 25 x 10cm).
- Divide the filling in two and use half to make a log the length of one of the pieces of dough, in the middle, and the same on the other piece. Make sure it goes right to the end and is relatively even all along.
- Roll over one side of the dough and keep rolling so it goes all the way round and roll a little with the join on the bottom. It is fine if it overlaps slightly. Turn so the join is on top and use the side of a knife to help join the dough. Carefully transfer the log to the lined baking sheet and then repeat with the other piece of dough and filling.
- Bake the two logs for approximately 15 - 20 minutes until the dough looks slightly dry and it's just starting to brown at the edges. They may feel slightly soft on top but they should feel dry. While still warm, use a dough cutter/scraper or wide knife to slice into chunks. Don't worry if it cracks slightly but try to take care. Allow to cool, separating once slightly cooler, then leave to cool completely.
Video
Notes
You will likely get around 16 cookies, depending on the size you cut them etc.
Nutrition
Calories: 111kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 43mg | Potassium: 117mg | Fiber: 2g | Sugar: 9g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
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