Egyptian Fig Roll Cookies
From jo_jo_ba 11 years ago
- 1 day to make
- Serves 24
You may know these tender, not too sweet cookies by their name Fig Newtons, but in reality the recipe is of Egyptian design. This version combines the traditional flavours of North Africa with the whole grain cookies of today.
Ingredients
Filling:
- 8 oz dried figs (I used a combination of Black Mission and Calimyrna) shopping list
- 1 tbsp honey shopping list
- 1/4 cup water shopping list
- pinch nutmeg shopping list
- pinch cardamom shopping list
- pinch cinnamon shopping list
Cookie:
- 2 oz flour shopping list
- 3 oz spelt flour shopping list
- pinch baking soda shopping list
- pinch salt shopping list
- 1 oz salted butter, room temperature shopping list
- 2 oz non-hydrogenated shortening shopping list
- 1 oz brown sugar shopping list
- 2 egg whites shopping list
- 1/2 tbsp vanilla extract shopping list
- 1/2 tsp orange extract shopping list
How to make it
Filling:
- Mix the ingredients in a small saucepan and bring up to a gentle simmer.
- Cook for 30 minutes, until all the liquid is absorbed and figs begin to turn into a "paste".
- Transfer to a food processor and purée a thick consistency.
- Cool completely, then transfer to a plastic zip-top bag and set aside. (Note: you can make this up to 3 days in advance)
Dough:
- Whisk together the flours, baking soda and salt. Set aside.
- Cream the butter, shortening, sugar, egg whites and extracts in a bowl.
- Add the dry ingredients, beating to combine into a dough.
- Wrap well in plastic and chill at least one hour.
Assembly:
- Preheat the oven to 325 and line a baking sheet.
- Roll the dough into a thin layer (less than 1/4") on a floured surface or between sheets of waxed paper. See Photo
- Slice strips about 3 1/4" wide, and pipe the filling along the centre of each. See Photo
- Fold the sides over the filling, lightly pressing down to seal (add a brushing of water if necessary to stick). See Photo
- Slice into "two bite" sized pieces (about 1") and place on the lined sheet.
- Bake, one sheet at a time, for 12 minutes. Keep unbaked cookies in the fridge between bakes (or freeze for later baking).
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