Love them or hate them, fig rolls are a classic biscuit. Soft pastry crust, squidgy fig fillings, perfect to enjoy when putting your feet up with a cuppa. Store in an air tight container and consume within 2 days.
Preheat the oven to 170°C (150°C fan, gas mark 3).
Step 2:
Simmer the figs in a saucepan with 275ml water until the liquid has reduced substantially. Stir in the dark muscovado sugar until melted and then leave to cool.
Step 3:
Blend the mixture until smooth in a food processor and keep aside.
Step 4:
For the pastry, mix together all of the ingredients in a food processor, gradually adding the water until a dough forms. (You may not need all of the water)
Step 5:
Once you have created the dough, knead on a lightly floured surface then roll out into a rectangle (approx. 16cm x 15cm).
Step 6:
Lightly dust the pastry with cinnamon and then spread a strip of the fig puree down the centre of the rectangle, leaving space either side to fold the pastry.
Step 7:
Fold over the pastry each side so that the seal overlaps the filling, to keep the puree in when baked.
Step 8:
Cut into 3cm pieces and place on a lightly greased baking sheet with the seal faced downwards.
Step 9:
Bake for 25-30 minutes or until golden brown. Leave to cool on a wire rack.
