Make delicious fig rolls in one hour with 'authentic' six ingredient recipe
A nostalgic snack for many Britons, sweet fig rolls are easy to recreate with this simple recipe.
Fig rolls are a classic British biscuit made with soft pastry and a sweet figgy filling. Loved for being a nostalgic sweet treat to accompany a cup of tea, the delicious biscuits are easy to find on UK supermarket shelves.
And with figs in season from now until October, the tantalisingly tasty biscuits are easy to make from scratch.
Sharing their version of fig rolls with Food., a home cook who goes by the alias French Tart said: "This is a recipe I found many years ago for authentic Fig Rolls, and they are almost better than the shop-bought variety, much though I love the commercial ones!
"Try to roll out the pastry as thinly as possible, other than that, this recipe is a breeze to make. Fig rolls are a much-loved biscuit from my childhood days and I make them whenever I can as I now live in France, as we cannot get them here."
Using just six ingredients, the sweet treats can be made and enjoyed within one hour.
Fig rolls recipe
Ingredients
175g dried figs, rinsed and coarsely chopped
100g plain wholemeal flour
100g plain flour
Two tbsp light muscovado sugar
75g margarine or 65g butter
1/4 tsp salt
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Method
Take a large baking tray, lightly grease it with butter or oil, and line it with baking paper if you wish. Preheat the oven to 175C/350F/Gas Mark 5.
Place the dried figs in a saucepan with 300ml of boiled water and simmer for about 20 minutes, stirring occasionally. Keep on the heat until the figs are tender and the liquid is well reduced.
Set the figs aside to cool, then puree in a blender or food processor. Put the remaining ingredients for the pastry in a blender or food processor with 30ml of water and mix to form a dough.
Knead the dough on a lightly floured surface, then roll out to an oblong about 40x12cm (16x5 inches).
Now assemble the fig rolls. Spread the fig puree down the centre of the dough rectangle and carefully fold in the sides so that they overlap over the filling.
Trim the ends of the roll and cut into 3cm (1 1/4 inch) wide slices. Turn the rolls over and place on the prepared baking sheet.
Mark the top of each roll with a wet fork and bake for 25-30 minutes, until lightly browned. Carefully remove the rolls from the oven and allow to cool before tucking in.
Store in an airtight container for up to one week.
