Fig Rolls

Yesterday I received a wonderful surprise parcel from my Gourmet Sister J, lots of delicious goodies and a fantastic little book 'The field Guide to Cookies' (Anita Chu/Quirk Books) with recipes for nearly every cookie imaginable including one of my favorite, Fig Rolls.

FIG ROLLS

makes about 16

150g Plain Flour

1/2 tsp Baking Soda

1/4 tsp Salt

110g Butter

175g Soft Brown Sugar

1 Egg

3/4 Vanilla Extract

1 tsp Orange Zest

Filling

215g Dried Figs, chopped

1 tbls Sugar

• Sift flour, salt and baking soda. Cream butter and sugar together until fluffy, add the egg, orange zest and vanilla extract and mix. Add flour and mix on low speed to form a dough. Turn dough onto cling film and chill for an hour.
• To make the filling put figs, sugar and 240 ml of water into a saucepan, bring to a boil, reduce heat and cook until it reaches a jammy consistency. Set aside and cool.
• Divide the dough into two and roll first piece out on a floured surface, roll into a rectangle about 18 x 30cm. Carefully transfer to a sheet of parchment paper.
• Spread the filling down the centre half of the dough, fold one side over the middle and then the other side over the top - this will be obvious as you do it! Flip cookie over onto it's seam side. Repeat with other half of dough and then chill for 20 minutes. Meanwhile preheat oven 375/190/Gas 5.
• Bake for 20 minutes. Allow to cool and then cut into 4cm slices.