Oh Figs!

April 6, 2012

Tee-hee. Polite swearing is so cute.


Today we’re going to talk about the awesomeness known as figs. I LOVE figs. Fresh figs are floral and juicy, dried figs are sticky and sweet. As a kid I loved Fig Newtons, something we didn’t have much. So flipping through a cookbook, I wondered if we could make our own. Turns out…you can!

Start by cutting up two packages of figs. I diced ours, but after making a batch I’d be inclined to mince them. I’d also be inclined to increase the amount of figs for a thicker layer. Ours wound up kind of cakey.

So, take your figs, put them in a small saucepan with 1/3 cup honey and a teaspoon or so of lemon juice. Cook it gently over low heat for approximately ten minutes, or until the figs soften up. Stir occasionally.

While the figs are rehydrating, go ahead and make your “cookie” dough. We made it with 1/2 cup butter, 1/2 cup honey, 1 egg, 1/2t lemon zest, 1T lemon juice, 3 cups whole wheat flour, 1t baking powder, 1/2t baking soda, 1/4t salt.

Ours was a crumbly texture; however, similar to a graham cracker crust texture, when squeezed it held its shape.

We took the crumbs and pressed them in to the bottom of a sprayed 9×13 glass pan. In hindsight, I think our layer was a little thick.

By this time, the filling should be about set, so dump that in to the pan and spread it out. I left an edge of about a half inch so that we’d get a good cookie seal instead of being leaky.

Then place the remaining cookie crumb on top and press it down.

Bake at 350 for 12-15 minutes, or until starting to look toasty.

You can see that ours are slightly crumbly, but they tasted delicious. I’d add a touch more liquid, a little less crumb, and a little more filling. Best served warm!

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