Fig Rolls



Try these with a cuppa, you won’t be disappointed.


175 g dried figs, roughly chopped
Grated rind of 1/2 orange
1/2 tsp mixed spice
100 g plain wholemeal flour
100 g plain flour
2 tablespoons soft light brown sugar
75 g unsalted butter
1⁄4 tsp salt


Pre-heat oven to 175C.

Line a baking sheet with greaseproof paper

Place the figs in a saucepan with 300 ml water, bring to the boil and then simmer for about 20 minutes, stirring occasionally, until the liquid is reduced. Stir in the orange rind & spice and set aside to cool.

Place the flour, butter, sugar & salt in a processor and blend, adding approx 2 tbsp cold water to make a soft dough. Wrap the dough in clingfilm but do not refrigerate.

Blend the fig mixture until it is puréed.

Roll out the dough on a lightly floured surface until it is approximated 20 x 8cm. Spread the fig puree down the centre of the dough rectangle and carefully fold in the sides so that they overlap.
Trim the ends of the roll and cut into 3 cm slices, taking care not to squash edges of the dough too much.

Place the individual rolls seam side down on the baking tray and mark the upper surface with a wet fork. Bake for 25-30 minutes, until lightly browned. Cool on a rack