Fig rolls are another item from the list of foods that are missed by people who have switched to a gluten free diet. As a child, I wasn't keen, they are a complex set of flavours and it took me to adulthood to really get my head around them and appreciate how great they are.
- Prep Time40 min
- Cook Time20 min
- Total Time1 hr
- Yield14 biscuits
For the fig filling
- 125g soft dried figs
- 25g apricot jam
- 1/4 tsp cinnamon
- pinch of ground cloves
- 50ml water
For the biscuit casing
- 225g gluten free self raising flour
- 1 tsp xanthan gum
- 1/2 tsp gluten free baking powder
- 1/2 tsp salt
- 65g unsalted butter
- 45g soft light brown sugar
- 1 egg, beaten
- 1/2 tsp vanilla extract
Preheat the oven to 180 degrees.
Using scissors or a sharp knife, cut the stalks off of the figs, then chop them into smaller pieces.
Put the figs, jam, cinnamon, cloves and water into a small saucepan over a medium heat and boil about 5-8 minutes until thick and sticky. Then blend in a small food processor, or with a stick blender to make a paste. Leave this to cool and firm up in the fridge.
In a large bowl, mix together the flour, baking powder, salt and xanthan gum, I use a whisk to make sure that they are evenly and well combined.
Rub the butter into the flour mixture to make fine breadcrumbs and stir in the sugar.
Beat the egg and mix in the vanilla extract. Add this to the flour mixture and use a knife or cut the mixture together until it forms a dough. Lighty kneed the dough in the bowl until it is smoothe.
Lay a sheet of cling film onto your work surface and dust it lightly with flour. Divide the dough in half, and roll one piece into a rectangle. Trim all of the sides so that they are neat straight lines.
Spoon the mixture into the middle of the piece of biscuit dough and fold each side over to create a seal.
Flip this over so that the join is on the underside. At this point you can use a sharp knide to cut this into individual biscuits, or leave it as one long piece and cut it when it is cooked and cooled. To avoid having to do any more after they are cooked, cut them now and you’ll have yourself some time. Repeat this with all of the dough. You can re-roll it as many times as it takes to use it up.
Place your fig rolls onto a baking sheet lined with parchment and bake for 20-25 minutes, until they a lightly browned on the edges. Cool them on a the tray and they are ready to eat! These will keep for 5 days in an airtight container.