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.
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Video by Mike Ervin
Music by Beth Weber
HOMEMADE FIG NEWTONS
Full Recipe ➡️
➡️INGREDIENTS
For the Filling
✔️16 fresh figs washed, dried, and quartered
✔️1/2 cup brown sugar packed
✔️1 tbsp orange zest
✔️1/4 tsp coarse salt
✔️1 tsp vanilla
For the Cookie Crust
✔️1 1/4 cups almond flour finely ground
✔️3/4 cup tapioca flour
✔️1 tbsp tapioca flour
✔️1 tsp baking powder
✔️1/2 tsp salt
✔️3/4 cup butter at room temperature (12 tablespoons)
✔️1 1/2 cups brown sugar
✔️1 tbsp orange zest
✔️2 eggs
✔️4 tsp vanilla
➡️METHOD
For the Filling
✔️In a medium-sized heavy-bottomed saucepan, add figs, 1/2 cup brown sugar, orange zest, and 1 teaspoon vanilla to a low boil, stirring as needed.✔️Reduce the heat and simmer for 40-50 minutes, occassionally smashing the larger pieces with the back of a fork and stirring. ✔️The fig mixture will cook down and thicken with a jam-like consistency.✔️Remove the filling from the heat and cool completely.
For the Cookie
✔️Preheat the oven to 350 degrees F✔️Butter a 9 x 13 baking dish, then line with parchment paper or foil. Butter the top of the parchment paper or foil. This will allow for easy removal.✔️In a medium-sized bowl, whisk togehter the flours, baking powder, and salt. Set aside.✔️Using an electric mixer, beat the butter and 1 1/2 cups brown sugar until fluffy.✔️Add the orange zest and eggs. Beat on medium until the dough comes together. Then stir in the vanilla
✔️Slowly add the flour mixture while the mixer is running on low. The dough will be sticky.✔️Butter two pieces of parchment paper that are larger than your baking dish, 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 shape if you can. Put it in the freezer to set up.✔️Press the remaining dough into the prepared baking dish and bake for about 20 minutes or until golden brown.✔️Spread the fig filling across the baked crust and then get the top crust out of the freezer. Gently peel the parchment paper away from the cold cookie crust and then place it over the top of the fig filling.✔️Bake for another 20 - 25 minutes or until the top crust is a nice golden color.✔️Let the whole thing cool completely in the pan, on a wire rack.✔️Once cooled, lift the parchment out of the pan and slice into squares
➡️Recipe Notes
✔️The fig filling can be made ahead and stored in the refridgerator for up to 3 days.
Figs cookies: a delicious Italian recipe to fall in love with!
They will be gone in seconds!
INGREDIENTS
200g butter
220ml (1 cup) oil
200g (1 cup) sugar
2 tbsp yogurt
1 egg
1 tsp cocoa
10g vanilla sugar
10g baking powder
620g (5 cups) flour (all purpose)
400g dried figs
3 tbsp sugar
2 tbsp butter
235ml (1 cup) water
100g (1 cup) chopped walnuts
1 tsp cinnamon
METHOD
Cut the figs into cubes, put them in a saucepan. Add ingredients. Cook for 20 minutes.
We mix all the ingredients for the dough, except flour. Add flour in portions to get a soft dough.
With the help of cling film, we form cookies with fig-shaped filling.
Put the cookies on a baking sheet with parchment paper. Bake for 35 minutes at 180 ° C / 350 ° F.
Sprinkle it with powdered sugar.
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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 Newton Cookies with Raisins!
Soft cookies with the most delicious jammy center, these raisin-based fig newtons are an epic snack idea you can tuck in a lunchbox or enjoy at home! ???? INGREDIENTS????
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???? RECIPE:
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???? INGREDIENTS:
Yield: 8-10 cookies
For the filling:
1 ⅓ cups raisins
1 tablespoon honey
1 ½ teaspoons ground cinnamon
For the dough:
6 tablespoons unsalted butter, softened
½ cup sugar or brown sugar
1 large egg
1 ½ teaspoon vanilla extract
1 ½ teaspoons baking powder
⅛ teaspoon salt
1 ½ cups flour
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???? MORE SNACKS:
#snacks #snackrecipes #momables
CHAPTERS:
0:00 Homemade fig newtons
0:10 Using Raisins instead of figs
0:18 Plump the raisins
0:30 Drain and process
0:34 Add the sweet flavorings and blend
0:50 Make the cookies
1:00 Dry ingredients
1:10 Forming the dough
1:20 Rolling out the dough
1:29 Form a rectangle
1:41 Spread the raisin paste
1:49 Fold in thirds
2:02 Press and seal the center
2:08 Cut the log into cookies
2:17 Bake the cookies
2:27 Remove from oven and cool
2:32 The final texture
???? Laura's Cookbooks:
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????Follow Laura on Instagram @MOMables
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Video Copyright MOMables® & Fuentes Media LLC,
Produced by Fuentes Media.
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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