Fig Rolls

📝 Ingredients

• 150 g dried figs
• 1 orange (the zest for the dough, the juice, about 80 ml, for the figs)
• ½ tsp ground cinnamon
• 30 g soft unsalted butter
• 25 g honey
• 1 egg
• 100 g wholemeal flour
• 40 g rolled oats
• ½ tsp baking powder + 1 pinch of salt

🍴 Utensils

• Small saucepan
• Blender
• Mixing bowl
• Rolling pin
• Baking tray + baking paper
• Serrated knife

📖 Steps

1. Finely grate the orange zest and set aside for the dough, then squeeze the juice. Cut the small hard stalk off the figs and chop them into pieces. Put them in a small saucepan with the juice and cinnamon, cover and heat for 8 min over a low heat, until the juice is almost absorbed.
2. While the figs cook, blitz the oats for 20 seconds into a coarse powder and set aside. Then blend the warm figs in the same bowl into a thick, almost smooth paste, adding 1 tbsp water if the blender struggles. Set aside.
3. In a mixing bowl, work the soft butter with the honey and orange zest using a fork until creamy. Add the egg and whisk for 30 seconds: the mixture may look lumpy, that's normal.
4. Add the flour, blitzed oats, baking powder and salt. Mix with a spatula, then by hand, until it forms a soft, barely sticky ball. Wrap in cling film and chill for 30 min: cold dough rolls out without tearing.
5. Preheat the oven to 180 °C. Roll the dough out between two sheets of baking paper into a rectangle of about 30 × 20 cm (4 mm thick), remove the top sheet and cut two 10 cm-wide strips lengthways.
6. Using a wet spoon, spread the fig purée in a 3 cm-wide log down the centre of each strip. Using the paper to help, fold one side of the dough over, then the other on top, and pinch the seam and ends to seal. Turn the logs over onto the tray, seam side down.
7. Bake for 18 to 20 min, until the logs are golden and firm to the touch. Leave to cool for 10 min on the tray, then cut each log into 4 bars with a serrated knife (2 bars per portion). Leave to cool completely on a wire rack.