Fig rolls are classic English biscuits have a sweet crumbly pastry encasing a delicious lightly spiced fig filling.
Outrageously short crumbly pastry with a not too sweet figgy jam like filling Mmm, fig rolls. Yummy, and so very moreish!
It seems to me that fig roll are a little like marmite you love them or you hate them. And dare I say it they tend to appeal to those of a more mature age.
I know for one thing my taste buds have changed over the years and figs are one fruit that has only recently joined the long list of foods I like.
Let’s get even more controversial, they may even be a dad thing! Paul Hollywood claimed on the Great British Bake Off they were his dad’s favourite. They were certainly one of my dad favourites too.
Then again Pauls dad and my dad were both master bakers so maybe thats it. If you haven’t tried them before take it from men who should know, they are pretty darn good!
This recipe is adapted recipe comes from British Baking, by Peyton & Byrne. I adapted it by keeping the pastry quite plain but it is beautifully light and crumbly and allowing the figs to do the talking. A little spice was used in the fig mixture which is retains a fresh fig jam like like flavour.
They are really easy to make, and taste divine. The pastry being very short and the filling full of flavour, perfect with a cup of tea but I challenge you stop at only one!
Anyway, there’s no time to waste, let’s get to it and bake!
Homemade Fig Rolls Step by step
Homemade Fig Rolls
For the pastry
- 125 g (4oz) butter softened
- 25 g (1oz) caster sugar plus extra for sprinkling
- 25 g (1oz) light muscovado sugar
- 1 large egg separated
- 175 g (6oz) plain flour plus extra for rolling
- 5 tbsp ground almonds
For the filling
- 180 g (6oz) semi-dried figs chopped stalks removed
- 125 ml (4floz) cold water
- zest of 1 lemon
- juice of half lemon
- 2 tsp golden caster sugar plus extra to sprinkle
- ¾ tsp ground cinnamon
- ¼ tsp mixed spice
- 1 x large baking tray
- greaseproof paper
- stick blender or food processor
To Make the pastry
- Beat together 125g (4oz)butter and 25g (1oz) each caster sugar and light muscovado sugar. Add 1 egg yolk, reserving the egg white and beat again. Mix in 175g (6oz) plain flour and 5 tbsp ground almonds and bring together to form a soft dough.
- Place onto a lightly floured work surface and knead for 20 – 30 seconds. Shape into a ball. Wrap with cling film and chill for about 15 minutes.
To make the filling
- Place 175g (6oz) chopped figs ) into a heavy based sauce pan and add 125ml (4floz) water, the juice and zest of 1 lemon, 2 tsp caster sugar ¾tsp ground cinnamon and ¼ tsp mixed spice. Mix. Place on a low to medium heat to cook down, this will take about 15 – 20 minutes. Stir periodically to prevent the mixture from sticking until the mixture is thick mixture.
- Blend the fig mixture with either a stick blender or food processor. Allow to cool.
- Preheat the oven to180℃ (160℃ fan)/350°F/gas mark 4.
- Remove the pastry from the fridge. Roll out between two sheets of baking parchment and trim to a 26 x 40cm (10 x 8in)rectangle.
- Cut in half lengthways and spoon half of the fig mixture down the length of each strip of pastry. Carefully wrap the pastry around the fig filling pressing gently together to seal. Use the greaseproof paper to help you roll the pastry.
- Transfer to a baking tray. and flatten each roll slightly with a fork.
- Lightly beat the egg white and brush over the pastry rolls. Sprinkle with a little caster sugar.
- Place in the pre-heated oven. Bake for 25 minutes, turning the tray after about 15 minutes.
- Remove the tray from the oven. Allow the fig rolls to cool for about 10 minutes before carefully transferring to a chopping board. With a sharp knife, remove a thin slither from each end of the large fig rolls to tidy. Slice into fig rolls measuring about 3cm (1½ in) long. Carefully place onto a cooling rack to cool completely.
- Freeze for up to 2 months
- Store in an airtight container in a cool place for up to 1 week.
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This post was originally written by Angela in June 2015 and was completely updated in September 2019.