Are you a fig lover too?
This homemade fig newton recipe makes for 18 gorgeously succulent bars that I just can’t get enough of! They truly take me back to my childhood, and are such a fun, nostalgic bake to enjoy with family and friends. Packed full of fibre and potassium, they will leave you feeling all warm inside.
I hope you love them as much as I do.
As always, hop over to Instagram and hashtag #madeleineshaw so I can see all of your beautiful recreations!
Love, Madeleine xx
150g butter or coconut oil
150g coconut sugar or brown sugar
1 tsp vanilla extract
Zest of ½ orange
200g spelt flour or gluten-free flour
2 tsp ginger powder
½ tsp cinnamon
¼ tsp baking soda
½ tsp salt
For the filling
200g dried figs
Juice and zest of 1 orange
½ tsp cinnamon
1 pinch salt
2 tbsp coconut sugar or brown sugar
Cream the butter/oil and sugar in a food processor until smooth, then crack in the egg and add the vanilla and orange zest too. Blend again for a few seconds, then stir in the flour, cinnamon, baking soda and salt. Place the dough in the fridge for 1 hour (or 10 minutes in the freezer).
While this resting make the filling. Place all the ingredients in a saucepan and simmer for 10 mins, until the figs are plump. Leave to cool, then blend until smooth.
Preheat the oven to 180 C / 400 F / gas 6.
Lay a sheet of clingfilm on the counter and roll out the chilled pastry directly onto it. I think a 1cm-thick rectangle works well, cut into 3 strips
Place the fig filing in a zip lock bag, cut off the corner and squeeze onto the middle of the pastry, then fold each edge of the dough on top of the fig paste, taking care to seal the edges. Bake for 20 mins.