Sheila’s Cookbook Recipes by request – Fig Rolls

We have been asked many times for our recipes through our facebook pages. Sheila has her own book of special recipes which uses over and over again. We have been collecting recipes for more than forty years and have a massive database, as well as a couple of thousand cookery books, from where we source our recipes.

In ‘Sheila’s Cookbook’, she keeps her favourite recipes. She used it this morning to bake a batch of biscuits – fig rolls to be precise.

So, here we go. For all those who have asked for the recipes, here is page three of the book – homemade fig rolls.

Fig Rolls

Dried figs were introduced many centuries ago to Britain, and were used in many medieval pottages and in sweet and savoury pies. Fig rolls are a more recent marrying of dried fig purée and pastry, a great friend to a mug of tea, or to accompany a dessert.

This is not quite the classic biscuit, though. Here the fig puree still runs through the centre of the fig rolls but there are two different biscuit pastes to wrap it in. One is flavoured with ground almonds while the second contains soft brown sugar, two different textures, both complementing the rich fig rolls filling.

MAKES APPROX. 15 fig rolls

For the Filling
200 g (7 oz) ready-to-eat dried figs
150 ml (1/4 pint) water
50 g (2 oz) dark soft brown sugar
50 g (2 oz) dry sponge fingers, crushed or crumbled

For the Brown-sugar Dough
250 g (9 oz) plain flour
1/4 teaspoon baking powder
90 g (3 1/2 oz) light soft brown sugar
125 g (4 1/2 oz) butter
1 egg
1 tablespoon milk (optional), to finish
3 teaspoons caster sugar (optional), to finish

For the Almond Dough
375 g (13 oz) ground almonds
185 g (generous 6 oz) caster sugar
185 g (generous 6 oz) icing sugar
2 eggs
2 teaspoons lemon juice

First, make the filling. Place the figs in a saucepan with the water, bring to a simmer and cook for 10 minutes. Add the sugar and continue to cook until the liquid has almost evaporated. Purée the mix and allow it to cool. Then stir in the sponge-finger crumbs. Roll it into a log 30 cm (12 in) long. To make handling easier, cut into two 15 cm (6 in) pieces.

Make the brown-sugar dough next. This is the outside dough and it needs to chill for 30 minutes before use. Rub together the flour, baking powder, sugar and butter to a breadcrumb texture. Add the egg and mix to a dough. Wrap it in cling film and chill for 30 minutes.

Now make the almond dough. Mix together the ground almonds and the sugars. Beat an egg, add it with the lemon juice to the almond mix and work to a firm paste. Dust the work surface with icing sugar and roll the paste 30 cm (12 in) long and wide enough to roll round the fig log. Beat the remaining egg and brush the paste. Cut into two 15 cm (6 in) pieces. Place a fig log on top of each and roll. Chill.

Lightly flour the work surface and roll the brown-sugar dough to 30 cm (12 in) long and wide enough to cover the first dough. Again, cut it into two 15 cm (6 in) pieces. Brush each piece with the remaining egg and sit a wrapped fig roll on top. Cover the roll with the dough. Press the rolls slightly to take on the classic shape, then cut, making seven or eight biscuits from each. Press a fork on top of each and draw it across to create a channel effect. Refrigerate for 15-20 minutes.

Pre-heat the oven to 180°C/350°F/Gas Mark 4. Leave the biscuits plain or brush with milk and sprinkle with caster sugar. Bake for 20-25 minutes. Remove from the oven and cool on wire racks.

baking with Bill & Sheila
For page one of Sheila’s Recipe cookbook follow this link: Page One – Scones
Old English Crumpets

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