Tuesday, December 7, 2010

homemade fig newtons

Look at those gorgeous biscuits.....

To think it all started with 87c packets of dried figs!!

The delicious end result of boiling apple juice, water, dried figs, sugar and orange zest!

Filling the strips of rolled dough with fig jam......

Filled, rolled and cut cookies ready to bake!

Homemade Fig Newtons
Original Recipe @ The Boastful Baker
This recipe below is how i made them =)

1 cup finely chopped dried figs
1 cup water
1 1/2 cups apple juice
1/4 cup sugar
1/8 teaspoon grated orange zest

Cookie Dough:
3/4 cup butter, softened
3/4 cup sugar
1/2 teaspoon grated orange zest
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour

1. Make the filling: Combine the figs, water, apple juice and sugar in a medium sauceapan and bring to a boil. Reduce the heat to low and cook at a bare simmer for 1-2 hours until the figs are so soft that they’re spreadable.

2. Transfer to a food processor or blender, add the orange zest and process until smooth. Remove from the food processor and allow to cool.
(i don't have a food processor, so mine was a little chunky, but we loved it!!)

3. Make the dough: Cream together the butter, sugar and orange zest in the bowl of a stand mixer fitted with the paddle attachment, for 2-3 minutes on medium speed. Scrape down the bowl and paddle. Add the egg and vanilla and beat in. Scrape down the bowl and paddle again. Add the flour and beat on low speed until the dough comes together. Wrap in plastic wrap and refrigerate for 2 hours.

4. Place racks in middle and lower third of the oven and preheat the oven to 350F/180C. Line baking sheets with parchment paper.

5. On a floured surface, roll the dough out to a 12 x 16 rectangle. Cut into 4 equal strips, each 12 x 4 inches. Spoon a line of filling down the center of each strip. Fold the dough over the filling and pinch the edges together. Place on the parchment-lined baking sheets, seam side down.

6. Using a super sharp knife, slice each log into 10 cookies. (Pop the logs in the freezer for 10 minutes before slicing them.) Bake, rotating the baking sheets from top to bottom and front to back halfway through, for 12-15 minutes, until golden. Remove from the oven and allow to cool on a rack.

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