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:
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The Fig Newtons Lie You Should Stop Believing
Newsflash: You've been calling Fig Newtons by the wrong name! So… what's the proper term for these tasty snacks? The answer may surprise you.
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Fig Newtons
#fignewtons #freshfigs #howtodehydratefigs
Fresh figs are partially dehydrated in the oven to bring out their sweetness and then Donna makes the classic Fig Newton cookies.
Wash figs and remove the stems. Bring a large pot of water to boil. Add the figs and boil for 5 minutes. Strain and place figs on a baking sheet in a single layer. Bake in a 300F oven for 1 ½ hours, reduce heat to 200F and continue to bake until figs are soft and slightly caramelized (about another hour). Cool
Ingredients:
Dough:
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup softened butter
1 egg (room temperature)
⅓ cup sugar
4-3 tablespoons buttermilk (can substitute regular milk/half and half)
½ teaspoon vanilla extract
Filling:
1 cup figs
¼ cup sugar
½ teaspoon lemon juice
Optional : 1 tablespoon orange zest
Directions:
In a large bowl, combine the flour, baking powder and salt. Whisk to combine. Add the sugar and butter. Stir or mix with your hands to combine like a pie dough.
In a small bowl, beat the egg and combine with 2 tablespoons buttermilk and the vanilla. Stir to combine.
Make a well in the center of the flour mixture, pour in the egg mixture and combine into a dough. May need to add more buttermilk (one tablespoon at a time) to form a soft dough. Divide the dough and refrigerate for 15 minutes.
Preheat oven to 375F
Spread a large piece of plastic wrap on the work surface and roll out half the dough into a rectangle approximately 5 inches by 14 inches.
Combine the figs, lemon juice and ¼ cup of sugar and mash into a paste.
Place half the paste in the center of the rolled out dough. Use the plastic wrap to bring up the long end to the other side and gently press down on the dough to adhere. Sprinkle flour to help release the plastic wrap. Cut into 1 inch slices. You can sprinkle sugar on top for added crunch. Bake on a parchment lined cookie sheet for 15-25 minutes or until golden brown.
Store in an airtight container
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Fruit Newtons featuring Sugar-Free Jam
Full Recipe:
No rolling pin or flour fuss! Simply mix and pour this innovative wholegrain oat-based sheet cake. It’s fast-baked and filled with protective sugar-free Fruit Jam. Enjoy the familiar flavor of fig newtons or use an alternative fruit, adding protective plant diversity and convenience with your freezer stash of berries, mangos, or pineapple. Freezer friendly Fruit Newtons satisfy as a perfect snack, breakfast cookie, lunch box goodie, tea time treat, or dessert on a Protective Diet.
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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.
Fig Newton Wannabes -- The Frugal Chef
FiSUg Newton Wannabes - This is one of my favorite fig recipes on this website -- gooey, sweet and heavenly fig filling enveloped in a soft and delicate cookie. Delightful.
You will need some extra time to make this recipe as the dough needs to chill and the filling needs to simmer for at least an hour and then cool down. Other than that, this is a very easy and exquisite little morsel.
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Makes 36 cookies
FOR THE DOUGH:
1/2 cup (113 grams) very soft unsalted butter
1/2 cup (100 grams) white sugar
1 egg at room temperature
1 tsp. orange zest
1 tsp. vanilla extract
1 1/2 (192 grams) cups of white all-purpose flour
1/4 tsp. salt
FOR THE FILLING:
1 cup dried figs – chopped
1 1/2 cups water
3/4 cups of freshly squeezed orange juice
1 TBS orange zest
1/4 cup white sugar
Cream the butter and sugar in a bowl. Add the egg, orange zest and vanilla extract and mix well.
In a separate bowl, mix the flour and the salt. Add it to the butter mixture and mix it until fully incorporated. This is very soft dough so finish incorporating with your clean hands. Form two disks, wrap in plastic and refrigerate for a minimum of two hours.
Place all of the filling ingredients in a pan and stir until sugar is dissolved. Bring to a boil, lower the heat and allow simmering for about an hour until the mixture thickens and reduces. Stir it occasionally.
Cool the filling down completely and put it in the food processor to make it into a puree.
ASSEMBLE YOUR COOKIES:
Preheat your oven to 350 degrees F (175 C).
Remove the cookie dough from the fridge, a disk at a time, and start rolling it out on a large piece of parchment paper. You can use the inside of a brown grocery bag if you do not have parchment paper.
Lightly flour your rolling pin and roll the dough out to about 18th inch in thickness. Cut it into approximately 4x6 inches (10x15 cms). Make sure to reuse the left over dough for the next rectangle. Ideally you will have 4 rectangles with almost no dough left over.
Spoon 1/4th of the filling in the middle of your rectangle – make an even log about 1 inch high. Carefully pick up the dough and fold it towards the middle covering the figs. Turn your parchment paper and fold the other side. Press down on the seam to seal it.
Pick up the roll very carefully and flip it so it bakes with the seam side down. Transfer the roll onto a baking sheet with the parchment paper. I like to simply cut a strip with the cookie roll on top and transfer it like that. This way I can place two rolls in each baking sheet.
Cut each log into 9 cookies with a sharp knife and separate them a bit. Place the baking sheet in the oven and bake for 15 minutes or until the bottoms are lightly browned.
Remove from oven and cool the cookies in the baking sheet over a cooling rack. Cool down completely and serve. The filling will be hot so be careful not to eat them right out of the oven.
These cookies will last you for about a week in an airtight container. Enjoy!
2 cookies - CALORIES 73.00; FAT 2.79 grs (sat 1.68; mono 0.72; poly 0.16); PROTEIN 0.91 grs ; FIBER 0.18 grs; CARBS 11.43 grs; CHOLESTEROL 11.95 mg; IRON 0.36 mg; SODIUM 19.39 mg; CALCIUM 10.30 mg
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