Flying Fig Bars
From otterpond 13 years ago
- 90 to make
- Serves 24
These are Flying Fig Bars because the fresh figs flew into my kitchen from California, the pecans parachuted in from Georgia and the Cranberries cantered all the way from Massachusetts. Super sweet energy food.
Ingredients
- THE FILLING: shopping list
- 2c fresh figs, chopped shopping list
- 1/4c sweetened, dried cranberries, chopped shopping list
- 1/2 c pecans, ground shopping list
- 2 tbsp honey shopping list
- 1/2 tsp cardamon shopping list
- 1 cup water shopping list
- 1 tbsp brown sugar shopping list
- THE DOUGH: shopping list
- 2 1/2c flour shopping list
- 1/4 tsp salt shopping list
- 2 tsp baking powder shopping list
- 1/2 cup white sugar shopping list
- 1/2 cup brown sugar shopping list
- 3/4 cup butter (softened) shopping list
- 2 eggs shopping list
- 1 tsp nutmeg shopping list
- 1 tsp vanilla shopping list
How to make it
- Preheat oven to 400 degrees
- THE FILLING:
- Bring to a boil the water, chopped figs, honey, brown sugar and cardamom. Reduce heat and let simmer until well reduced about 20 minutes.
- Add the ground pecans and chopped cranberries and stir well. Let simmer for another 10 minutes or so. This will thicken the mixture into a nice spread. Let cool completely.
- THE DOUGH:
- I am partial to a dough hook in my food processor but to each his own on that score.
- Sift the flour, salt, baking powder into a large mixing bowl.
- Add the sugars and nutmeg.
- Cut in the butter until the mix is a bit crumbly.
- Whip the egg and vanilla and add to the mixture.
- Time for that dough hook or lots of upper body work out.
- When you get a nice soft consistent dough, roll it into log, wrap it in plastic and let it chill in the fridge for about 30 minutes.
- MAKING THE BARS:
- On a well floured surface roll out the dough to about a 1/2" thickness then cut long strips about 3 inches wide.
- Spread the fig mixture down the center of each strip then foll it over length-wise, and pinch close the open edges.
- Prepare you baking sheet with baking parchment and lay your cookies down. Bake them for about 12-15 minutes. Keep an eye on them so all that butter doesn't brown them to toast before you get a chance at it.
- Remove from oven and let cool. Cut the bars into 2 inch cookies. Serve with cold milk and try to remember that sharing is what baking is all about.
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