Figgy Squares
I originally planned to make fig rolls, but after trekking to the supermarket, eating a pack, and dreading the rolling process, I couldn’t be arsed. I’ve made them before with mixed success. Then, while reading a WWII ration recipe book, I stumbled upon a recipe for fig biscuits. Inspired by the method, I adapted it for my fig roll recipe. The result? These figgy squares. While the wartime version wasn’t as rich (thanks to butter and egg shortages), I wanted a shortbread-like exterior for the sandwich. The filling, made from dried fruit, is surprisingly zingy—yes, zingy is my word of the day. The dough is thin, but don’t worry; these aren’t meant to be hefty slabs. They’re snackable, so you can easily demolish all 16 before questioning how you got there.
Makes 16
Hands-on Time 15 minutes (plus soaking and chilling)
Baking Time 25 minutes
Ingredients
130ml boiled water
1 teabag
150g dried figs
50g dried dates (stoned)
1 1/2 tbsp lemon juice
1/4 tsp ground mixed spice
1/2 tsp ground ginger
25g caster sugar
85g unsalted butter (softened)
45g light brown sugar
180g plain flour
1/4 tsp baking powder
1/8 tsp fine salt
1 egg yolk
2 tbsp milk
Equipment
Bowl
Scissors
Food processor
Saucepan
Spatula
Mixing bowl
Wooden spoon
Sharp knife
Baking parchment
20cm x 20cm square cake tin
Rolling pin
Method
1. Prepare the fruit filling
Steep the teabag in boiled water for 5 minutes. Remove and discard the teabag.
Snip the dried figs and dates into the tea and soak for 15 minutes.
Transfer the soaked fruit, lemon juice, mixed spice, ginger, and caster sugar to a food processor. Blend until smooth.
Pour the mixture into a saucepan and bring to a gentle bubble over medium heat. Reduce to low and simmer for 5 minutes, stirring occasionally.
Transfer the mixture to a clean bowl, let it cool, then chill in the fridge for 30 minutes.
2. Make the dough
In a mixing bowl, beat the butter and light brown sugar until smooth.
Add the flour, baking powder, and salt, mixing gently until combined.
Stir in the egg yolk and milk until the dough comes together.
Place the dough between two sheets of baking parchment and flatten with your hands. Chill in the fridge for 30 minutes.
3. Assemble the bars
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Cut the dough in half. Roll out one half between the parchment to fit the base of the tin. Press it into the tin, trimming and patching as needed.
Spread the chilled fruit filling evenly over the dough.
Roll out the second half of the dough and place it over the filling. Trim and patch if necessary.
4. Bake and cut
Bake on the middle shelf for 25 minutes, or until golden.
Remove from the oven and immediately cut into 16 squares using a sharp knife.
Let the bars cool completely in the tin before removing.
Enjoy!
