Sunday, August 22, 2010

Fig Bars- Fig Newtons

I have been experimenting a lot with foods I never used before. Earlier this week I used vanilla bean, and then semolina flour, and yesterday I wanted to do something with figs. I have always loved figs. I used to eat them from my neighbor lady's tree all the time when I was little.

They are also great for Halloween because they look like brains when you cut into them! These bars are great too, because they have a purple-y center and you don't see many purple desserts :)

I bought two pounds of figs and decided to try to make a copycat version of fig newtons. Soft buttery cookie with a chewy (and healthy) center.

This recipe couldn't be easier to make, I just pulled some of my old stand by cookie recipes out and decided the best way to keep the chewy and moist center was to turn my fresh figs into a jelly. I hope you enjoy it. I think the jelly recipe was a little too bland and needed more sugar, but I took some over to my family to "test" them, and I came home with an empty you be the judge.

Fig Bars

2 lbs fresh figs
1 c sugar
1/2 water

1/2 c butter room temp
1 c sugar
1 egg
1 tbl milk
1 tsp vanilla
1/2 tsp salt
1 tsp baking powder
1 3/4 c all purpose flour

  1. Dice figs and soak in water in a saucepan for an hour. Add sugar and cook medium high heat, mashing figs and stirring until a thin jam consistency. Remove from heat and let cool for an hour.  
  2. Cream butter, sugar until smooth. Mix in egg and vanilla. Add remaining dry ingredients and mix well.
  3. Remove dough and form a ball, wrap in plastic wrap and place in fridge for an hour.
  4. Preheat oven to 350F. Take half of dough and on a lightly floured surface, roll out into a rectangle shape to fit into a lightly greased (ideally) 13"x 9" pan. I used my 11"x7"x1" pan and the cookie was thicker but still good. Lay into the pan and gently press down, just to smooth.
  5. Top bottom cookie layer with fig filling. Doesn't have to be pretty :)
  6. Roll remaining dough and cover figs.
  7. Bake for 30 mins or until lightly brown.
  8. Cool and cut into squares.

Makes approximately 30 cookies.