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.

Figgy Squares
Figgy Squares

Makes 16

Hands-on Time 15 minutes (plus soaking and chilling)

Baking Time 25 minutes

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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!

Figgy Squares
Figgy Squares