Homemade fig rolls
These fig rolls used to be made as quite a tasty health food by medieval physicians.
SERVES
14
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
20
MINUTES
Ingredients
For the biscuit:
140g plain flour
80g brown flour
½ tsp mixed cake spice
¼ tsp fine sea salt
40g golden caster sugar
140g cold butter, cubed
1 egg yolk (from a large egg)
For the fig filling:
300g dried figs, the softer kind, chopped
150mls water
40g golden caster sugar
zest and juice 1 orange
Method
1. To make the biscuit, add the spices, sugar and salt to both of the flours, stir them together.
2. Add in the cubes of butter and rub them into the flour mixture until it looks like rough breadcrumbs.
3. Add the egg yolk and bring the biscuit dough together with your hands until it forms a ball of dough.
4. Wrap the dough in baking parchment and place into your fridge to firm up for at least an hour.
5. Add the chopped figs, water, caster sugar and the orange juice and zest to a saucepan and gently heat until bubbling.
6. Allow to simmer for about ten minutes until reduced and sticky.
7. Set aside to cool, then blitz it into a paste.
8. Preheat your oven to 180ºC/gas mark 4.
9. Line a large flat baking tray with parchment.
10. Knead the dough lightly to soften it up for rolling so it is not too crumbly.
11. Roll the dough into a large rectangle about 25 x 20cm and then cut this lengthwise into two rectangles which are about 25 x 10 cm each.
12. Add the cold filling down one side of one of the long rectangles as you would if you were making sausage rolls.
13. Brush the edges of the dough with warm water where you will be sealing it.
14. Fold the dough over and seal the slit with a fork so it is well stuck together.
15. Repeat with the second rectangle.
16. Cut the long sausages into about seven biscuits each.
17. Place the biscuits onto the tray with the sealed side down. Leave room between each biscuit as they will expand slightly as they bake.
18. Place the baking tray into the centre of your oven.
19. Bake for 20 minutes until the biscuit is golden.
20. Allow to sit until cool enough to handle, then place onto a wire rack to cool completely.
