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Fig Newtons

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Ingredients

Adjust Servings:
3/4 cup white flour
1/2 cup whole wheat flour
1/2 cup chilled butter cubes
1/2 cup sugar
1/4 tsp baking soda
pinch of salt
1/2 tbsp milk
1/2 tsp vanilla
1/2 cup Fig & Almond Conserve by The Gourmet Jar

Fig Newtons

  • 3 hours
  • Serves 20
  • Medium

Ingredients

Directions

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The other day, I went into a grocery store craving Fig Newtons – a snack I lived on in my childhood days and I walked out empty handed. (By the way, they’re called just Newtons now – this world works in strange ways!)

But of course, what the stomach craves, Kitchen Therapy makes! Fig Newton is a cross between a cake and a biscuit textured outer layer with a gooey centre filling of fig paste. For the dough I use a mix of both whole wheat and white flour with butter.

At Food & Wellness, we stock a delicious Fig & Almond Conserve by The Gourmet Jar, which works beautifully in this recipe – come get your jar now! Psst… this conserve is ideal for your cheese platter, to drizzle over ice cream and to stuff into your mithai as well!

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Steps

1
Done

Whisk the butter and sugar until light and fluffy.
Add the vanilla, salt and baking powder.
Add the flours and whisk just a few times to combine. Add the milk to bring the dough together.
Wrap the dough tightly in cling film and refrigerate for at least an hour or overnight.

2
Done

When ready to bake, roll out the dough into a rectangle flat log.
Spread the Fig & Almond Conserve in the center and fold one side of the dough over and fasten at the edge with a dab of water if required. Slice into equal sized bars.
Place on the baking tray lined with parchment paper.
Bake in a preheated oven for 8-10 minutes, keeping a careful watch.
Remove from oven and let cool for a few minutes before removing.
Store in an airtight container once completely cooled.

Kamini Patel

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