Back to school time again, The holidays are over, I'm back in the maritimes and have to readapt to a school schedule and all the work that comes with it. It looks like my classes are goingto be quite a bit more involved this year as well. That being said, I really needed a sweet yet moderately wholesome (or so I have convinced myself) cookie. So, I made these not-too-sweet but satisfying and filling fig bars. The dough doesn't have much refined sugar in it and the filling is sweet enough to balance the entire thing. These fig bars are soft, sweet and good for that middle of the day lethargy, or to take to school to get me through long hours at the studio. Sigh...The future appears busy
Homemade Fig Newton Cookies
Makes about 36 cookies Dairy Time: I hour
Dough • 1-1/4 cups all-purpose flour • ¼ cup sugar • ½ teaspoon baking powder • ¼ teaspoon baking soda • ¼ teaspoon ground cinnamon • ¼ teaspoon salt • ½ cup butter, cut into pieces and chilled • 1 large egg • 1 large egg yolk
Filling • 1 cup diced dried figs • ½ cup fresh orange juice • ½ cup unsweetened applesauce • 4 teaspoons lemon juice • ½ ground cinnamon • 1 egg mixed with 2 tablespoons water for egg wash
1. For dough, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter until dough is a rough, crumbly texture. Add whole egg and egg yolk and blend in until dough comes together. Shape into a disk, wrap and chill for an hour. 2. For filling, combine all ingredients in a small saucepan and bring to a simmer. Simmer until all liquid is absorbed, about 10 minutes. Let cool, puree in a food processor and chill completely. 3. Preheat oven to 375 degrees F. On a lightly floured surface, roll out dough into a rectangle, just under ¼ inch thick. Using a knife or pastry cutter, cut strips of dough that are at least 4-1/2 inches wide. Spoon filling along centre of strip. Brush left side of pastry with egg wash. Fold right side of pastry over filling, then fold left side over so egg adheres pastry. Trim ends. Lift filled cookie tube to a parchment lined baking sheet and press seam side down, to flatten. Repeat with remaining strips. Brush tops of strips with egg wash. Bake for 15-8 minutes, until a light golden brown. Allow to cool, then cut strips into 1 inch bites.