Anybody like figs? Well if you like figs and you like fig rolls then you’ll like these! The same components are there – biscuit and a figgy filling – just in a different way. What I love about this recipe is that all the ingredients could already be sitting in your cupboard and it doesn’t take very long to whip up a batch! I’ve spiced up the filling with some ground cinnamon and stem ginger, and I don’t see why you couldn’t substitute the dried figs for dried apricots or any other favourites!
for the shortbread
- 300g plain flour
- 100g caster sugar
- 200g unsalted butter, cubed
- 1 tablespoon oats
for the fig filling
- 250g ready-to-eat (partially rehydrated) dried figs
- ½ teaspoon ground cinnamon
- 1 ball stem ginger
- 1 tablespoon boiling water
Make the shortbread: preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and line the base of a 20cm square tin with non-stick baking paper. In a large bowl (or a food processor), combine the flour with the sugar then rub in the butter so the mixture resembles breadcrumbs. Tip 350g of the mixture into the prepared tin spread evenly then press down firmly; gently prick all over with a fork. Mix the remaining shortbread with the oats then press together into a ball, wrap in cling film and place in the fridge to chill.
Make the filling: place the figs, cinnamon, ginger and water in a food processor and blend until smooth (the water stops the mixture being too stiff). Scrape the mixture onto the prepared shortbread base, cover with a sheet of cling film and use the cling film to press the filling flat into an even layer. Remove the cling film. Crumble the oaty shortbread mix over the fig filling and carefully press down.
Bake in the preheated oven for about 35 minutes until the shortbread is golden brown and firm to the touch. Allow to cool completely before cutting into bars. Store in an airtight container for up to a week.