04 June 2020

Fig Rolls - Fig Newtons

Fig Rolls - Classic British Biscuit - In US, Fig Newtons / www.delightfulrepast.com

Fig Rolls were something I hadn't made since I was a teenager, and they popped into my head one day when I was painting a pair of figs. But I didn't want to "waste" my fresh figs on a recipe that is best made with dried figs, so it went on the backburner for a while.


Fig Rolls - Fig Newtons (this photo - my watercolor sketch of two figs) / www.delightfulrepast.com

In recent months, during "all this" (and that's all I'm going to say about the pan*em*c), many grocery items have been hard to find. I was so happy to get my hands on some lovely organic soft dried figs last week, so at last, fig rolls. 

So many recipes out there have grossly mismatched amounts of dough and filling. What's the point of having massive amounts of filling left over? My recipe uses all the filling, and I make three round cookies out of the pastry trimmings, so there's no waste.


Fig Rolls - Classic British Biscuit - In US, Fig Newtons (in a lovely tin)  / www.delightfulrepast.com


My dough recipe is adapted from Paul Hollywood's, but I was on my own for the filling because his and so many other recipes make too much for the amount of dough and are not to my taste in one way or another

If you're used to Fig Newtons, you'll find these are not quite as sweet (and they have no corn syrup, high fructose corn syrup, unhealthy oils or additives). A trivia question for you: Were Fig Newtons named after a) Sir Isaac Newton, b) another person named Newton, c) a town in Massachusetts?


Fig Rolls - Classic British Biscuit - In US, Fig Newtons / www,delightfulrepast.com

Please Pin it and share it!

Fig Rolls - Fig Newtons


(Makes 12)

The Dough

1 1/4 dip-and-sweep cups (6.25 ounces/177 grams) unbleached all-purpose flour
1/4 teaspoon non-GMO baking powder
1/8 teaspoon salt
4 tablespoons (2 ounces/57 grams) unsalted butter, softened
3 firmly packed tablespoons (1.31 ounces/37 grams) dark brown sugar
1 large egg, beaten (medium in UK)

1/2 teaspoon vanilla extract

The Filling

3/4 packed cup (5 ounces/142 grams) coarsely chopped soft dried figs
1 firmly packed tablespoon (0.44 ounces/12 grams) dark brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/3 cup (2.67 fluid ounces/79 ml) water

1 tablespoon lemon juice



1 In small bowl, whisk together flour, baking powder and salt.

2 In medium mixing bowl with electric hand mixer, cream butter and brown sugar well, about 2 minutes. Mix in the egg and vanilla extract until combined; it will look curdled. 

3 On low speed, add the flour mixture in two or three batches until thoroughly combined. Scrape dough out onto a square of plastic wrap (clingfilm), forming it into a smooth square as you wrap it. Chill until firm, about 30 minutes.

4 Make the filling. In a 1-quart heavy-bottomed saucepan, bring chopped figs, brown sugar, cinnamon, cardamom and water to a boil. Reduce heat, cover (lid slightly ajar) and simmer for 10 minutes, until mixture is thick and water is absorbed. Transfer* to a 2-cup glass measure, use an immersion blender to make a paste, stir in lemon juice, and let cool.

* The mixture will not be sufficiently deep even in the small saucepan to use the immersion blender, so you need to transfer it to a deeper, narrower container, such as the 2-cup glass measure. 

5 Preheat oven to 375F/190C/Gas5. On a lightly floured piece of baking parchment paper, roll out chilled dough to a rectangle over 10x8 inches (25x20 cm) and 1/8 inch (1/3 cm) thick. Trim* rectangle to 10x8 inches (25x20 cm). Cut in half lengthwise to make two 10x4-inch (25x10 cm) strips of dough. Also, cut the parchment paper in half because you'll be using it to help you fold over the dough after filling. 

* I save the trimmings and make them into 3 round cookies.

6 Spread half the fig filling down the center of each dough strip and carefully fold in one side of the dough, using the parchment to help you; run a wet finger over the edge of the dough over the filling. Using the parchment, fold over the other side of the dough, overlapping the first side a bit and pressing to seal. Turn the two logs over, seam-side down. Trim the ends and cut each into 6 equal slices. Place them on the baking sheet on their parchment. Bake for 12 to 15 minutes.

Note: Before trimming the ends and cutting the slices, you can press the two logs down a bit to make a flat top, as I do, or leave them round as some do. 


Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

75 comments:

Angie's Recipes said...

They are a huge favourite in our house. I could easily devour a few at one go LOL....

Vee said...

Jean, I am trying to imagine how delicious a homemade fig bar would be. I love the Nabisco ones so I am sure these are fabulous. Oh, yes, I pinned it!

Jean | DelightfulRepast.com said...

Thanks, Angie. I'm afraid I made a pig of myself! :D

Jean | DelightfulRepast.com said...

Vee, thanks so much. And Pins are always appreciated! Yes, they *are* even better than store-bought, though I love them too.

TONY said...

Love your painting of figs, Jean. You have caught the light and also made them look three dimensional. I like figs. They must be good for you. In Pompeii I saw a mural of a bowl of figs. Then of course there are all the Biblical refernces to figs.

Deuteronomy 8,

“The Lord your God is bringing you into a good land… a land with wheat and barley, vines and fig trees, pomegranates, olive oil and honey”.

I tried to post a picture of the Pompeii mural but it wouldn't let me. The Roman mural figs look almost as good as the ones in your picture, Jean. All the best, Tony

Tamago said...

I have eaten fig cookies but don't think I have come across fig rolls. They look super delicious! I love your presentation of them in a box :-) If I remember correctly, Fig Newtons were named after a town.
I hope you are doing well during "all this". Have a great day xo

Jean | DelightfulRepast.com said...

Thank you, Tony. I like painting fruits and vegetables. And you thoughtfully pointed out two things that I try to do in paintings! I looked up the fig mural--thank you for mentioning it; I would not have thought to look for such a thing. AND you've got me thinking of all the Biblical references to foods of all sorts. You can take the teacher out of the school, but not the school out of the teacher--or something like that!

Pauline Wiles said...

I don't think I've ever tried homemade fig rolls. What a lovely idea for dried figs. (I agree, though: fresh are far too nice to cook with!)

Jean | DelightfulRepast.com said...

Thank you, Tamago. Yes, I am doing quite well during "all this!" The tin box was a gift of Belgian chocolates from a friend on her return, years ago, and I'm still enjoying the tin.

Jean | DelightfulRepast.com said...

Pauline, thank you. I think I spiced the filling just right, if I do say so myself! Just a hint of cinnamon and cardamom.

Sandi@ Rose Chintz Cottage said...

My hubby and I both love fig newtons although we have never had the homemade ones. They really do look like such a treat. You did a lovely painting of the figs. Thank you for sharing both the recipe and your painting with us.

Jean | DelightfulRepast.com said...

Sandi, thank you so much. I'm glad you liked my tiny fig painting as well! I've always wanted to try the shop-bought organic ones from Paul Newman's company cleverly named Fig Newmans!

Jeanie said...

I think rick would like these! He likes fig newtons and I bet these would be even better!

Thomas "Sully" Sullivan said...

Mind-boggling that you have nuanced this recipe so deeply. I favor 6-inch thick fig Newtons, of course. Predictable, as I go for the sweet, moist, chewy glurp rather than the floury, flaky, dry shells. PS I answer all multiple choice questions with "yes."

Jean | DelightfulRepast.com said...

Thanks, Jeanie. Rick should definitely whip up a batch of these!

Jean | DelightfulRepast.com said...

Sully, I nuance every recipe deeply! :D You would love this glurp. You should definitely whip up a batch of the filling and just enjoy the glurp minus the less desirable, to you, crusty bit.

Phil in the Kitchen said...

They look just perfect. Unfortunately I'm not allowed to make fig biscuits because my wife would eat the entire batch immediately and then blame me for her eccentric eating habits. Let's face it, figs are compulsive eating for some people. I've always assumed that Fig Newtons are named after a place in the US because it's only my American friends who seem to call them Newtons and Newton sounds so like "New Town". Then again, I might be completely wrong - I haven't checked, promise.

Jean | DelightfulRepast.com said...

Phil, you're absolutely right about the Newton name! And I'm afraid Mr Delightful got shortchanged, with me apparently having eccentric eating habits like your wife. I must admit to devouring most of them.

Prims By The Water said...

I so love fig newtons! YUM Janice

Jean | DelightfulRepast.com said...

Thanks, Janice. People seem to either love them or hate them, nothing in between!

Dee | Grammy's Grid said...

Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 13, open June 1 to 26. All party entries shared if social media buttons installed.

Jean | DelightfulRepast.com said...

Thank you, Dee.

Barbara Consbruck said...

Is there a way to print your recipes?

Anonymous said...

I hope I can get some soft dried figs, to make this receipe , did not find any yeast to make
last weeks coffee cake.

Jean | DelightfulRepast.com said...

Hi Barbara ~ Yes, and it just takes a few seconds. Just cut and paste the recipe into a document and print. Hope this helps.

Jean | DelightfulRepast.com said...

Thanks, Anonymous. I hope you can, too. And if you find some dried figs that aren't soft, you just might find at the end of the cooking time you need to add a bit more water and cook them a bit longer. I'm still on the hunt for my preferred yeast. Don't have much left!

Cocoa and Lavender said...

I was just speaking the other evening about a Polish bakery From my youth that made the most wonderful fig rolls… Made me think I would like to try making some, and now you show up with this wonderful recipe! I’m adding dried figs to my shopping list for Saturday morning… Even though Mark doesn’t like desserts, you might actually enjoy these!

Irene said...

I loved fig newtons as a kid, and it was the first cookie my daughters ever had, but not homemade, so I have to try them soon; thank you for developing the recipe!

Jean | DelightfulRepast.com said...

David, thank you! Do let me know how they turn out for you. And tell Mark all my desserts are less sweet than most!

Jean | DelightfulRepast.com said...

Thanks so much, Irene. I hope you'll try them soon!

Lowcarb team member said...

Haven't had one of these for ages … they look delicious.
Many thanks for the recipe suggestion.

All the best Jan

The Crowned Goat said...

I had no idea you could make these from home, Jean, I'm so excited to try this recipe! We're constantly looking for afternoon snacks that are delicious but not too sweet and these sound perfect. Thanks so much for sharing the recipe! Hugs and happy summer, CoCo

Kitchen Riffs said...

I love fig newtons! And I think I like the fig "roll" name better -- more descriptive. I haven't had one of these in years. And never made them. Fun recipe -- very good, very comforting. Thanks!

Jean | DelightfulRepast.com said...

Thank you, Jan. I can barely eat store-bought desserts anymore; they are just too sweet for me.

Jean | DelightfulRepast.com said...

Thank you, CoCo. I hope you'll try them soon and let me know how you liked them. And, yes, let's all have a happy summer, even in lockdown!

Jean | DelightfulRepast.com said...

Thanks, KR. Wonder what sort of pretty beverage you'd have with them? :-)

The Joy of Home with Martha Ellen said...

Oh wow, Jean, these must be delicious! Your baking is always so professional. And I must tell you how lovely your fig watercolor is--you are quite the talented one!

Jean | DelightfulRepast.com said...

Thank you, Martha. You are too kind! I had hoped to paint today but couldn't buckle down. :-)

ellen b. said...

Love your painting and the fig rolls!

Jean | DelightfulRepast.com said...

Ellen, thank you!

Margie said...

I also remember eating fig newtons during my childhood!

Jean | DelightfulRepast.com said...

They're so good with tea, Margie! But I don't think my siblings liked them, just my mum and me.

April J Harris said...

Your Fig Rolls look wonderful, Jean. I'm so pleased to find this recipe as we don't have Fig Newtons here in the UK - and I don't know if I would buy them if we did due to the ingredients/additives! I hope to give this recipe a try sometime soon. Both my husband and I love figs. I'm featuring your recipe at the Hearth and Soul Link Party this week. I appreciate you sharing it, and I appreciate all your support too! Take care, and have a lovely week ahead.

Jean | DelightfulRepast.com said...

April, thank you so much! I'm so glad you want to try the recipe. I just don't eat shop-bought cookies anymore, about my only exception being Walker's Shortbread which I like to have on hand in case of drop-in company when I don't have anything home-baked on hand.

Gerlinde de Broekert said...

I love Fig Newtons and yours are right up my alley with less sugar. Pinned!

Leanne said...

They look delicious Jean - but wow! way out of my league for time investment and baking skills. I need to live closer to you so I can pop over for a coffee and a fig newton or two! We could talk about all the changes to the Blogger dashboard that took us all by surpise :)

Jean | DelightfulRepast.com said...

Thank you, Gerlinde. And Pins are always soooo appreciated!

Jean | DelightfulRepast.com said...

Thanks, Leanne. Yes, that would be delightful if you could pop in and chat!

handmade by amalia said...

I like fig rolls as well, they bring back fond childhood memories.
Amalia
xo

~Lavender Dreamer~ said...

I've made a lot of cookies over the years but never these! What a great recipe! Thanks!

Jean | DelightfulRepast.com said...

Amalia, thanks. Most of my fond childhood memories seem to be about food! :D

Jean | DelightfulRepast.com said...

Thanks, Lavender Dreamer! You definitely need to whip up a batch of these.

Kristin White Arrows Home said...

How delicious!! I love fig rolls and these look amazing! Thanks for sharing at Charming Homes & Gardens!

Jean | DelightfulRepast.com said...

Kristin, thanks so much. Happy to share!

Lucy said...

This looks so delicious!! I love figs and fig fillings! Thanks so much for linking up with me on my Fabulous Friday Link Up Party (It's on every Friday:) Lucy
www.lucybertoldi.com

Jean | DelightfulRepast.com said...

Thanks, Lucy! Glad I found your lovely blog!

kitty@ Kitty's Kozy Kitchen said...

My late beloved mom loved fig newtons, Jean, and I haven’t had them in years. I’ve never had homemade ones, but would love to try them. I have a friend that has a fig tree, so I’ll have to see if I could get some.

Jean | DelightfulRepast.com said...

Thanks, Kitty. How lovely that when you try them you'll be thinking of your mom! I always enjoy making the things that remind me of my mother and grandmothers and friends.

Carole said...

You are clever. Cheers

Margaret Ullrich said...

Hi, Jean! Love the idea of a healthy cookie with less sweeteners. Thank you for the hint for using dried figs. They're easier to find in our grocery store.

Jean | DelightfulRepast.com said...

Thanks, Carole!

Jean | DelightfulRepast.com said...

Margaret, thank you. I make everything less sweet. When something is overly sweet, the flavor is lost.

Louca por porcelana said...

They look delicious,mouthwatering!

Jean | DelightfulRepast.com said...

Thank you, Maristella!

Karen @ Beatrice Euphemie said...

Fig Newtons are my very favorite cookie! Thanks so much for sharing - I will definitely try these! x Karen

Debbie-Dabble Blog and A Debbie-Dabble Christmas said...

Thanks so much for stopping by!! Funny story..I used to eat Fig Newton cookies as a kid until one time, I had a GI bug and got deathly sick after eating them..I am sure it was just a coincidence but I have not been able to eat them since....LOL!
Hugs,
Deb

Shelbee on the Edge said...

I absolutely love figs and don’t eat them nearly enough! This recipe looks so amazing, Jean! Thanks for sharing and linking up with me.

Shelbee
www.shelbeeontheedge.com

Jean | DelightfulRepast.com said...

Karen, I knew you were a woman of taste! :-) "Fig Newtons are my very favorite cookie" aren't words I often hear!

Jean | DelightfulRepast.com said...

Debbie, I had the same thing with Sara Lee Cherry Cheesecake when I was a teenager. I soon loved cheesecake again, but never cherry cheesecake!

Jean | DelightfulRepast.com said...

Shelbee, thank you so much. I really appreciate it when a link party host stops by for a visit!

Irene said...

A classic treat, and how great to be able to bake it at home. I love figs!

Jean | DelightfulRepast.com said...

Irene, I do hope you'll try the recipe soon and let me know how it turned out for you. And since you love figs, check out my other fig recipes!

Richard Peddicord said...

Note everything made at home in the pasted did not have corn syrup and a lot of preservatives that are in the Fig Newtons we got from the store so this recipe sounds good and I will use it and I have my own fig tree. I do not need to eat thing in order to imagine how it is going to taste my palate is will tuned for good food

Richard Peddicord said...

Great recipe

Jean | DelightfulRepast.com said...

Thank you, Richard. How wonderful to have your own fig tree! I have a few other fig recipes you might like on the blog.

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