Name: British Fig Rolls – Almost Better Than Shop Bought!
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 Fig Rolls, 12 serving(s)
Cuisine: British, European
Ingredients: 175 g dried figs, rinsed and coarsely chopped (6 oz); 100 g plain wholemeal flour (4 ozs); 100 g plain flour (4 ozs); 2 tablespoons light muscovado sugar (1 oz); 75 g margarine (2 1/2 oz) or 65 g butter (3 oz); 1/4 teaspoon salt

No reviews yet

British Fig Rolls – Almost Better Than Shop Bought!

At a Glance

Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Servings: 12 Fig Rolls, 12 serving(s)

Dietary

Vegetarian

Allergens

Wheat

Calories 149.1 per serving 1789.2 for selected servings

Fat 5.3g per serving 63.6g for selected servings

Sugar 7.5g per serving 90g for selected servings

Protein 2.4g per serving 28.8g for selected servings

Carbohydrates 23.6g per serving 283.2g for selected servings

This is a recipe I found many years ago for authentic Fig Rolls, and they are almost better than the shop bought variety, much though I love the commercial ones! Try to roll out the pastry as thinly as possible, other than that, this recipe is a breeze to make. Fig rolls are a much-loved "biscuit" from my childhood days and I make them whenever I can as I now live in France, as we cannot get them here. Fig rolls are great for a mid-morning snack with a cuppa as well as being ideal for school lunchboxes, picnics, gifts and afternoon tea. (I have posted this recipe on Zaar especially for Lalaloula, who asked about a fig roll recipe in the British forum.)

Hands-Free Mode Keep screen awake while cooking.

Hands-Free Mode Off

Equipment

Baking sheet, Saucepan, Blender or food processor, Rolling pin, Wire rack

Ingredients

175 g dried figs, rinsed and coarsely chopped (6 oz)
100 g plain wholemeal flour (4 ozs)
100 g plain flour (4 ozs)
2 tablespoons light muscovado sugar (1 oz)
75 g margarine (2 1/2 oz) or 65 g butter (3 oz)
1/4 teaspoon salt

Instructions

Lightly grease a baking sheet.Pre-heat oven to 175C/350F/Gas Mark 5.
Put the figs in a saucepan with 300 ml (1/2 pint) water. Simmer for about 20 minutes, stirring occasionally, until the figs are tender and the liquid is well reduced. Set aside to cool, then puree in a blender or food processor.
Put the remaining ingredients for the pastry in a blender or food processor with 30 ml (2 tbsp) water and mix to a dough.
Knead the dough on a lightly floured surface, then roll out to an oblong about 40 x 12 cm (16 x 5 inches).
Spread the fig puree down the centre of the dough rectangle and carefully fold in the sides so that they overlap over the filling.
Trim the ends of the roll and cut into 3 cm (1 1/4 inch) wide slices. Turn the rolls over and place on the prepared baking sheet.
Mark the top of each roll with a wet fork and bake for 25-30 minutes, until lightly browned. Cool on a rack.

Reviews, cook notes, and substitutions

No member notes yet. Public visitors can read notes here once members share them.

British Fig Rolls – Almost Better Than Shop Bought!

At a Glance

Categories