This fig biscuit recipe may take a while, but the results are worth the wait. Homemade pastry and fig filling sandwiched together in perfect harmony. All you need to go with it is a cup of tea!
Dried Figs 225 g
Pitted Dates 72 g
Almonds 12 g
Cinnamon 3 g
Nutmeg 1 g
Farro 225 g
Wholewheat Flour 210 g
Baking Soda 2 g
Baking Powder 5 g
Salt 1 g
Eggs 100 g
Almond Milk 60 ml
Black Treacle 60 ml
Maple Syrup 20 ml
Vanilla Extract 4 ml
1. To make the filling, combine the dried figs, pitted dates, almonds, cinnamon and nutmeg in a food processor and blend well. Remove from the food processor and place in a small bowl.
2. To make the dough, cook the farro according to the package instructions. Allow to cool to room temperature.
3. In the food processor, combine the wholewheat flour, cooked farro, baking powder and soda, ground cinnamon and salt.
4. Beat 2 eggs and add them to the food processor.
5. In a microwave-safe bowl, combine the almond milk and molasses. Heat on high for 30 seconds.
6. Pour the molasses and milk mixture into the food processor and blend to combine. Add the maple syrup and vanilla extract, and blend. The ingredients should come together to form dough.
7. Remove the dough from the food processor and split into two equal parts.
8. Heat the oven to 180C and line a baking sheet with grease proof paper.
9. Dust your work space very lightly with flour. Roll out the dough into a rectangle that is about 30cm long, 10cm wide and 5mm thick.
10. Place the filling in a line along the centre of the rolled-out dough. Roll the dough around the filling and press to close.
11. Cut the roll into bars, about 5cm long. Repeat with the remaining dough and filling.
12. Place the bars on the lined baking tray and brush with egg.
13. Bake for 25 minutes, remove from oven and allow to cool.
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