Fig Biscuits
The softer your dried figs are, the better
Makes enough for: 20 biscuits
Ingredients
- 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
Method
- 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
Notes
* I baked these 'scraps' with the biscuits