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–+ servings
Stack of fig rolls on a white plate.
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4.79 from 37 votes

Fig Rolls

These fabulous fig rolls are like a homemade Fig Newton. Figgy, tender, and sweet, these GBBO Inspired cookies are fun to make and eat!
Prep Time50 minutes
Cook Time12 minutes
Total Time1 hour 2 minutes
Course: Recipe
Servings: 12 Rolls
Calories: 152kcal
Author: Laura

Ingredients

  • 1 1/3 cups all purpose flour sift it first
  • pinch of salt
  • 1/4 teaspoon baking powder
  • 3 1/2 TBSP softened butter
  • 5 TBSP brown sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1 1/2 cups dried figs not packed full-just fill the cups a few parts of the figs make stick over the tops and thats ok
  • 1 teaspoon cinnamon I cut this for my fig rolls to 1/2 teaspoon
  • 1 ball stem ginger this is about 1-2 teaspoons finely chopped ginger

Instructions

  • mix the flour, salt, and baking powder, and set aside
  • put the butter and the 3 TBSP sugar in the bowl of a stand mixer, beat together until pale and fluffy
  • add the vanilla and the egg, beat again
  • slowly add the flour mix ON LOW, mix until well incorporated
  • pat out the small rectangle, wrap and chill for 30 minutes
  • chop the figs, put them in a pan that just holds them all in a single layer
  • add water to cover
  • stir in the 2 TBSP sugar
  • bring to a quick boil, reduce heat, and let simmer about 10 minutes or until the figs are softened
  • put the figs in the bowl of a food processor, do not add water, and pulse to chop, if they are too thick drizzle in a little of the cooking water
  • add the cinnamon and ginger and puree
  • spread on plate and chill
  • when the dough has chilled long enough pre-heat the oven to 395˚
  • on a lightly floured baking pan roll out an 8x10 rectangle of dough
  • cut in half lengthwise
  • lay half the fig paste down the middle of the dough lengthwise
  • wet the long edge of each piece of dough, then roll each piece up and over the fig paste and over the other side of the crust completely encasing the fig paste
  • run a fork down the dough to slightly flatten the roll and leave decorative lines
  • cut each log in 6 pieces
  • bake 10-12 minutes in the pre-heated oven

Notes

Paul's recipe called for rolling the fig paste out in a log but I could NEVER get it to roll like that-I resorted to just scopping it out and laying it down the center of each piece of dough

Nutrition

Serving: 1cookie | Calories: 152kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 47mg | Potassium: 158mg | Fiber: 2g | Sugar: 14g | Vitamin A: 124IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 1mg