How To make Fig Newtons 2
Dough: 5 tb Unsalted butter
2 tb Sour cream
2/3 c Packed dark brown sugar
2 Eggs; room temp
1 ts Vanilla extract
2 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Salt
Filling: 2 c Dried figs
1 3/4 c Water
1/3 c Sugar
2 ts Lemon rind; grated
1/4 ts Salt
In a large bowl, beat butter and sour cream until light. Gradually add brown. sugar, beating until mixture is very light & thick. Add eggs one at a time; beat in vanilla. Sift together, flour, baking powder., soda, cinnamon and salt. Add to creamed mixture, beating on low speed or by hand. Mix well and turn out on sheet of floured plastic; wrap, then refrigerate for at least 2 hrs. Cut heavy stems off figs. Combine figs and water in heavy saucepan and simmer, covered, for 30 min., or until fruit is soft. Add sugar, lemon rind, and salt and simmer, covered, for 15 min. longer. Press mixture thru food mill and cool. Preheat oven to 350 F. Cover large. baking sheet with parchment or spray with food release. Divide the chilled dough into thirds and refrigerate 2 parts. Roll remaining piece on well floured surface to form rectangle about. 5 x 11". Spread 1 third of fig filling slightly to one side of center, along the length of the dough, leaving 1/2" margin around edges. Mound filling slightly in center along whole length. Moisten edges with water. VERY GENTLY, lift uncovered pastry with spatula and fold over filling. Press 2 halves together to seal. Trim edges and shape roll into a neat, half-cylinder form about. 11" long and 2-2 1/2" wide. Place on prepared baking sheet. Repeat until all filling & dough is used, then bake for 25 min, or until they are slightly browned. Cool rolls somewhat on rack, then trim off the ends and, with a sharp serrated knife, cut each one into slices about 1 1/2" wide. Replace slices on rack. When bars are completely cool, store airtight.
How To make Fig Newtons 2's Videos
Fig Newtons - Fig Rolls
With a soft and crumbly texture the the cookie dough, and a rich and sweet fig filling these Fig Newtons, or Fig Rolls are simple wonderful. They are perfect with tea or coffee, or just for a quick sweet treat.
Chapters/Time Codes:
0:00 Fig Newtons
0:51 Ingredients
2:39 Make the filling
4:36 Make the dough
8:17 Process the filling
9:38 Preheat the oven
10:03 Roll dough and fill
14:51 Bake
15:16 Slice and cool
16:01 Taste Test
Recipe:
All the recipes on my blog:
#geoffsbakingblog #moregeoffvideos #geoffcookies
Homemade Fig Newtons
Better Than Store-Bought Fig Newtons! These cookies are so much easier to make than you might think and every bite is sweet, soft, extra figgy, and just SO. GOOD.
⇢ Recipe:
#recipe #shorts #cookies
#homemade - Fresh Fig Newton’s
Mrs JP’s Kitchen Creations -
Fresh Fig Newton’s
Ingredients
Filling
16 fresh figs; washed, dried, and quartered
1/2 cup packed brown sugar
1 tablespoon lemon zest
1/4 teaspoon coarse salt
1 teaspoon vanilla
Cookie Crust
1 1/2 cups all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, at room temperature (12 tablespoons)
1 1/2 cups brown sugar
1 tablespoon orange zest
2 eggs
4 teaspoons vanilla
Instructions
1. In a medium-sized, heavy-bottomed saucepan, make the filling. Bring the figs, 1/2 cup brown sugar, lemon zest, and 1 teaspoon vanilla to a low boil, stirring as needed.
2. Reduce the heat and simmer for 40-50 minutes, occasionally smashing the larger pieces with the back of a fork and stirring. They will cook down and thicken with a jam-like consistency.
3.Remove the filling from the heat and cool completely. See Note**
4. Preheat the oven to 350. Butter a 9 X 13 baking dish, then line with parchment paper or foil then butter the parchment or foil. Use plenty of butter.
In a medium sized bowl whisk together the flours, baking powder, and salt.
5. In a large bowl, beat the butter and 1 1/2 cups brown sugar until it’s fluffy. Add the orange zest and eggs. Beat on medium until the dough comes together. Then stir in the vanilla.
6. Gradually incorporate the flour mixture with the mixer on low. The dough will be sticky.
7. Butter two “pan-sized” pieces of foil or parchment paper, measure 1 1/2 cups of the dough out, and roll or press the dough in between the pieces. This will be your top crust, so get it into a rectangle-ish shape if you can. Put it in the freezer.
8. Press the remaining dough into the prepared baking dish and bake for about 20 minutes. It will be pretty and golden brown.
9. Spread the fig filling across the baked crust and then get the top crust out of the freezer.
10. Gently peel the foil or paper away from the frozen cookie crust and then place it over the top of the fig filling.
Pat any stray crust pieces into place.
11. Bake for another 20-25 minutes. Watch it closely! The top will turn a nice golden color.
12. Let the whole thing cool completely in the pan, on a wire rack if you have one. Once cooled, lift the parchment (or foil) out of the pan and slice into squares.
Notes
The fig filling can be made ahead stored in the refrigerator for up to 3 days.
Fig Newtons | Gluten Free | Step by Step
Wanda shows you how to use our canned figs to make a delicious gluten free fig newton. Recipe below:
Fig Newtons -Gluten Free
Fruit Filling
Dehydrate fruit by spreading out mashed figs on a cookie sheet. We use a quart of our canned figs, drained, mashed with no sugar added. If you have fresh, mash and they are ready. Add sugar or honey to taste, if you want. Bake 1 hour at 300 degrees and 30 minutes to an hour at 200 degrees. Keep a check because you do not want it brittle, just rubbery. You can also make fruit leather with a dehydrator. Let cool.
Pastry Crust
1 ½ cups Gluten Free flour ½ teaspoon salt 1 teaspoon baking powder
¼ cup softened butter 1/3 cup sugar 1 beaten egg
3 tablespoons milk (almond) ½ teaspoon vanilla
Mix egg, milk, vanilla together. Mix flour, sugar, butter, together.
Add both mixtures and get consistency of pie crust. With gluten free you will have a different texture. I used my hands to press it all together. Divide into 4 pieces. Gluten free pastry can’t be rolled out like regular crust. I took 2 pieces of wax paper, and rolled them out. Do not get them too thin. Roll them in long strips. Cut about 3 inch strip. Place a piece of fruit leather on one end and roll up pastry. Use about 1 tablespoon of fruit. Any fruit leather will work.
Bake 15 minutes at 350 degrees or until lightly brown. Do not overcook.
Cool and enjoy.
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Homemade Fig Newtons
In this food video, watch Dorothy (taichibozeman.com/rawfood) make raw vegan homemade Fig Newton cookies. Chock full of fruit, this healthy dessert recipe is surprisingly easy to make. Best of all, these fig newton cookies will fit into just about any diet. They are raw and vegan, and can be tailored for a gluten free diet as well. After one batch of these no bake cookies, you may never go back to eating the real thing.
Go to to see exactly how this copycat recipe is made.
PlantPure Kitchen Live - Old Fashioned Vegan Fig Newtons
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Fig Newtons are a classic cookie from the past, and these gems are so much healthier and tastier than anything you will find in a store! They’re a simple layering of delicious gluten-free cookie dough and a thick, rich, jam-style fig puree, the perfect pair. Figs are honey sweet and have a unique, slightly berry-like flavor that make these cookies almost magical. They’re great as a breakfast, snack, or dessert.
Recipe:
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