I often state on my blog I will adapt a recipe and make it again. However, this seldom happens as other recipes hit the top of the pile. But I loved the dough from my garibaldi biscuits and as soon as the craving hit, I made these fig biscuits. They were delicious and proved how adaptable the biscuit base is.
For years I have had the same routine on a Wednesday. I head off to the Mall to do our weekly shopping. I park underground for a few reasons. In summer my car will be cool when I get back to it. And in winter I will not be affected by the rain. I also treat the outing as an excuse to get a good walk in as the round trip is 2km. I also used to like the Pick N Pay store as it is large, and well stocked. But for over a year now they have had staffing issues. No matter what time of the day I end up shopping, there are three cashiers on duty. I have watched other people abandon their trolleys and I have complained. And each time I have done so, the reason given has changed.
Today’s inspirational recipe from Lavender and Lime ♥ Fig Biscuits ♥ #LavenderAndLime Click To Tweet
Either there is no budget, or it is tea time, or better still, they don’t actually have enough staff members. All of which I find hard to believe. Last month however was the last time I stepped foot in the store. I needed 2 items, both of which I can get elsewhere. And with long queues at the normal checkout I headed for the express till. The lone cashier was dealing with someone who had stalled the operation for one reason or another. After an interminable wait I left my stuff on a counter and walked out. And I will not go back. For the next while I will shop elsewhere. And as soon as their opposition opens their store at the Mall I will be back. Does your local supermarket have staffing issues that affect you directly?
Click on the links for conversions and notes.
- 300 g flour, plus extra for dusting
- 75 g erythritol
- 10 g baking powder
- 130 g butter, cubed
- 100 mls milk, plus extra for glazing
- 150 g dried figs, finely chopped
- vanilla sugar for sprinkling
- Preheat the oven to 180° Celsius
- Place the flour, erythritol and baking powder into a stand mixer bowl and use a beater to mix together
- Add the butter and beat until the mixture resembles bread crumbs
- Place the milk into a jug and with the machine running, slowly pour the milk mixture into the flour until a dough forms
- Turn the dough out onto a lightly floured surface and gently knead to form a ball
- Shape the ball into a rough rectangle then dust both sides with flour
- Dust your rolling pin with flour and roll the dough out into a 4mm thick rectangle which should measure around 40cm x 30cm
- With the shortest edge facing you, sprinkle the figs over the top half of the dough
- Make sure the edges have currants on them before folding the bottom half of the dough over the top half
- Line up the edges, flour your dough and rolling pin, and roll to a large rectangle, 4mm thick
- Trim the edges of the dough * with a sharp knife then prick holes in the top surface of the dough using a fork
- Slice the dough in half lengthwise, then each half into half, lengthwise
- Slice each length into 6 slices, widthwise
- Place the biscuits on a lined baking tray with a small gap between each one
- Brush milk over the tops of the biscuits then sprinkle with the sugar
- Place into the oven and bake for 20 minutes
- Remove from the oven and leave to cool on the tray for 5 minutes
- Transfer the biscuits to a wire rack to cool completely
Dave and I fly back from the Netherlands today. I will not be replying to comments or reading blog posts until tomorrow. You can see more about our trip by taking a look at our holiday blog.
View the previous posts on October 17:
- 2022: Herring In Horseradish Cream
- 2021: The Ladies’ Midnight Swimming Club
- 2018: Life Retreat
- 2016: Prawn Pathia Curry
- 2013: Salted Caramel Ice Cream
- 2011: Meatloaf