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  1. Home
  2. easy biscuit bake recipe

Sticky Toffee Fig Rolls

Dunk in a mug of English Breakfast tea - by Barbara Northwood
  • 03 Apr 2019
Sticky Toffee Fig Rolls
Prep: 90 Minutes - Cook: 30 Minutes - Easy - Serves 16
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These are more than just biscuits – they come with a sweet, fruity filling, too. We’ve stayed true to the traditional recipe in terms of shape and filling, but have boosted the sweetness with chewy toffees.

Ingredients

For the pastry

140g plain flour, plus extra for rolling

85g wholemeal flour

50g golden caster sugar

½ tsp mixed spice

140g cold unsalted butter, diced

1 medium egg yolk

For the filling

200g soft dried figs, roughly chopped

1 orange, zested and juiced

50g golden caster sugar

100g chewy toffees, chopped

Method

  1. Tip the flours, sugar, spice, pinch of salt and the butter into a food processor and pulse until it has the texture of breadcrumbs. Add the egg yolk and pulse again until you have a pastry. Wrap in cling film and leave to chill for 1 hr. 

  2. While the pastry is chilling, tip the figs, orange zest and juice and the sugar into a saucepan and just cover with water. Bring to a simmer and cook gently for about 10 mins or until sticky like a chutney. Leave to cool slightly, then blitz in a food processor. Let the mixture cool completely, then fold through the toffees. Set aside.

  3. Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly-floured surface to a rectangle the same size as an A4 piece of paper. Cut lengthways down the middle to give you two long pastry strips. Spoon half the filling down one side of each pastry strip, leaving a slight border at the edge. Brush the edges with water and fold the pastry over to seal – like making a sausage roll. Make a fork print along the top. Put the rolls seal-side down on a baking tray and bake for 20 mins until brown. Remove from the oven and leave to cool, then cut the rolls into eight pieces. Will keep in a tin for up to one week. 

PER FIG ROLL

202 kcals • fat 9g • saturates 5g • carbs 26g • sugars 16g • fibre 2g • protein 2g • salt 0.1g

  • fig recipes
  • easy biscuit bake recipe
  • biscuit and cookie recipe
  • easy baking recipes
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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