Fresh Fig Newtons are a homemade version of the popular store bought cookies, made with fresh figs and a cookie dough with a hint of orange.
Ingredients
Filling
- 16 fresh figs; washed, dried, and quartered
- 1/2 cup packed brown sugar
- 1 tablespoon lemon zest
- 1/4 teaspoon coarse salt
- 1 teaspoon vanilla
Cookie Crust
- 1 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, at room temperature (12 tablespoons)
- 1 1/2 cups brown sugar
- 1 tablespoon orange zest
- 2 eggs
- 4 teaspoons vanilla
Instructions
- In a medium-sized, saucepan, make the filling. Bring the figs, 1/2 cup brown sugar, lemon zest, and 1 teaspoon vanilla to a low boil, stirring as needed.
- Reduce the heat and simmer for 40-50 minutes
- Remove the filling from the heat and cool completely.
- Preheat the oven to 350. Butter a 9 X 13 baking dish, then line with parchment paper then butter the parchment.
- In a medium sized bowl whisk together the flours, baking powder, and salt.
- In a large bowl, beat the butter and 1 1/2 cups brown sugar until it’s fluffy. Add the orange zest and eggs. Beat on medium until the dough comes together. Then stir in the vanilla.
- Gradually incorporate the flour mixture with the mixer on low. The dough will be sticky.
- Butter two “pan-sized” pieces of foil or parchment paper, measure 1 1/2 cups of the dough out, and roll or press the dough in between the pieces. This will be your top crust, so get it into a rectangle-ish shape if you can. Put it in the freezer.
- Press the remaining dough into the prepared baking dish and bake for about 20 minutes. It will be pretty and golden brown.
- Spread the fig filling across the baked crust and then get the top crust out of the freezer.
- Gently peel the foil or paper away from the frozen cookie crust and then place it over the top of the fig filling. Pat any stray crust pieces into place.
- Bake for another 20-25 minutes.
- Once cooled, lift the parchment (or foil) out of the pan and slice into squares.
Notes
The fig filling can be made ahead stored in the refrigerator for up to 3 days.
Recipe tested and shared by Bread Pandémico, a Raleigh-based micro bakery. Original recipe by Sugar Dish Me
