Egyptian Fig Roll Cookies

Name: Egyptian Fig Roll Cookies
Prep time: 4 h
Cook time: 15 min
Total time: 4 h 15 min
Yield: 24 cookies, 24 serving(s)
Ingredients: 226.79 g dried figs (I used a combination of Black Mission and Calimyrna); 14.79 ml honey (I like Manuka); 59.14 ml water; 0.25 ml nutmeg; 0.25 ml cardamom; 0.25 ml cinnamon; 56.69 g flour; 85.04 g spelt flour; 2.46 ml cinnamon; 0.25 ml baking soda; 0.25 ml salt; 28.34 g salted butter, room temperature; 56.69 g non-hydrogenated shortening; 28.34 g brown sugar; 2 egg whites; 7.39 ml vanilla extract; 2.46 ml orange extract

Submitted by YummySmellsca

"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."

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photo by YummySmellsca

Ready In:: 4hrs 15mins
Ingredients:: 17
Yields:: 24 cookies
Serves:: 24

ingredients

Filling
226.79 g dried figs (I used a combination of Black Mission and Calimyrna)
14.79 ml honey (I like Manuka)
59.14 ml water
0.25 ml nutmeg
0.25 ml cardamom
0.25 ml cinnamon
Dough
56.69 g flour
85.04 g spelt flour
2.46 ml cinnamon
0.25 ml baking soda
0.25 ml salt
28.34 g salted butter, room temperature
56.69 g non-hydrogenated shortening
28.34 g brown sugar
2 egg whites
7.39 ml vanilla extract
2.46 ml orange extract

directions

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.
Slice strips about 3 1/4" wide, and pipe the filling along the centre of each.
Fold the sides over the filling, lightly pressing down to seal (add a brushing of water if necessary to stick).
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).

Questions & Replies

Could you use agarve or maple syrup as I'm allergic to honey

Annemarie S.

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RECIPE SUBMITTED BY

YummySmellsca

Canada

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"

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