1/2 cup shortening 1/2 teaspoon salt 1 1/2 cups sugar 3 cups flour 1 egg
well beaten 3 teaspoons baking powder 1/2 cup milk 1 teaspoon vanilla 1 cup figs :
finely chopped I got this one from my grandmother many years ago. She used this and it always turned out super. Cream shortening and 1 cup sugar. Add egg and beat until light and fluffy. Mix milk and vanilla. Sift salt, flour and baking powder together. Add alternately with milk to creamed mixture. Blend all well. Roll out to 1/8 inch thickness on lightly floured board. (Rectangle shape) Put figs in saucepan with remaining sugar and 1 cup boiling water. Boil 5 minutes. Cool. Spread cooked mixture over half the dough. Cover with the other half of the dough. Cut into oblong bars. Bake in 400 oven for 12 - 15 minutes.
How To make Fig Newtons's Videos
Home-made Fig Newtons
For Dough: 1 cup butter softened 3/4 cups granulated sugar 1 egg 1/8 teaspoon salt 3 cups all-purpose flour
For Filling: 16 ounces dried figs, woody stems removed 1/2 cup granulated sugar 1 cup water Juice of 1 lemon (1/2 cup)
For Egg Wash: 1 egg whisked with tablespoon of water.
Make Dough: In bowl beat butter and sugar until light and fluffy, making sure to scrape down sides of bowl. Slowly add egg and beat together. Add salt and flour and mix you may want to finish mixing by hand.
Wrap dough in two layers of plastic wrap and refrigerate at least one hour
Make Filling: Finely chop figs, if you want the filling to to be smooth, coarsely chop if you don't mind a chunky filling
In medium saucepan, combine figs, sugar, water, and lemon juice. Place over medium-low heat and cook until figs are tender and liquid is absorbed, about 10 minutes. Set aside to cool.
Assemble and Bake Cookies: Preheat oven to 350 degrees.
Divide dough in 4 pieces and roll each piece nto a roughly 6- by 12-inch rectangle. Place dough rectangles on parchment-paper-lined baking sheets. Brush edges with egg wash. Spread quarter of filling along center of each rectangle then fold edges up to form a log and press to seal. Roll each log over so that seam is on the bottom. Brush each log with egg wash.
Bake logs until nicely browned, about 15 to 25 minutes depending on your cookie sheet and oven. Remove from oven cool slightly and slice into small bars.
NOTE: Found the original recipe on epicurious and have altered it slightly. The original recipe called for dividing the dough into two logs and making very big fig newtons. I divided mine into four.
Recipe: Chef Kevin Belton's Homemade Fig Newtons
Tomorrow is National Fig Newton Day! We're celebrating one of my favorite cookies by making them at home.
The Untold Truth Of Fig Newtons
A 100-inch anniversary dessert, secret snacks in the mayor's office, and a battle royale with another iconic cookie. The history of Fig Newton is filled with plenty of delicious and colorful tidbits.
#FigNewtons #PopularFood #Hatred
Newton namesake | 0:00 Extrusion origin story | 0:48 Figgy in Britain | 1:47 Figs have their day | 2:33 Bygone popularity | 3:36 Big Fig character | 4:42 A very figgy mayor | 5:42 100-year anniversary | 6:31 State cookie battle | 7:26 Dropping the Fig | 8:26 The fig roll challenge | 9:15 The Cookie vs. Cake Debate | 10:05
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Recipe: Homemade Fig Newtons in Bar Cookie Form from Fresh Figs
I love fig newtons. But they are not available in Germany. So, I had to learn to make them myself. These taste amazing. Enjoy!
Fig Newtons: For the Fig Jam: 500g (about 8) fresh figs 1/2 cup (100g) brown sugar 1/4 tsp salt 1 tsp vanilla extract or 1 tbsp vanilla sugar 1 tbsp lemon juice
For the shortbread crust: 1 1/2 cups (190g) flour 1/2 cup (60g) powdered sugar 2/3 cup (170g) butter 1/2 tsp vanilla extract or 1/2 tbsp vanilla sugar 1/4 tsp salt To make the jam, cut the tips off the figs, quarter the figs, place them in a medium saucepan and add the rest of the ingredients. Bring to a boil over medium heat. Reduce heat and allow to simmer for 45 minutes to an hour or until the amount of liquid reduces to about half. Puree the remaining fruit pieces in a blender or hand mixer. For the crust, combine dry ingredients in a large mixing bowl, cut in butter and continue to combine until a cohesive dough forms. Take half the dough and press it into a the bottom of a six-inch baking pan. Pour jam on top. Press remaining dough into the size and shape of the top of the baking pan. Place it on top of the fig jam. Bake at 350°F or 180°C for 35-40 minutes or until top crust is a golden brown.
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Self-Taught Baker Attempts Gourmet Fig Newtons
#fig #biscuits #gbbo Last year I decided to make every technical challenge recipe from the 2020 season of British Bake Off (more on that here: I finished those, but it was so fun that I decided to keep going!
Here I’m attempting Paul’s fig rolls, which seem to be a gourmet version of Fig Newtons. Did they turn out better than the mass produced version? Do I like Fig Newtons? Watch to find out! Plus, there's a bonus mini fig roll history lesson.
The recipe: My blog: My Instagram:
Vegan Gluten-Free Fig Newtons // oil-free + HCLF
These Vegan Gluten-Free Fig Newtons have all the figgy flavor, but without gluten, oil, or sugar. Made healthy with dates, oats, and a special citrus kick! ▽ L I N K S B E L O W ▽
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