1/23/2024 0 Comments Fig newton strawberryStep 6 Repeat with remaining dough and filling.Use bottom layer of parchment to help bring naked edges of dough to meet over and enclose the filling, pressing down the seam to seal. Using an offset spatula or spoon, spread half the fig filling in a 2”-wide strip down the length of the dough. Step 5 Working with one sheet of dough at a time, peel off top layer of parchment.Step 4 Transfer fig mixture to a food processor, add vanilla and zests, then process until smooth.Bring to a boil and cook, stirring occasionally, until liquid is syrupy and mostly absorbed, 4 to 5 minutes. Step 3 Meanwhile, make the filling: In a medium pot over medium heat, combine figs, dates, orange juice, water, butter, and rum (if using). Leave dough between parchment, layer on a baking sheet and refrigerate, 1 hour. Using a rolling pin, roll each dough into a 15”-x-5” rectangle, about ⅛”-thick. Step 2 Halve dough and place each half between two pieces of parchment paper.Pour wet ingredients into flour mixture and fold until a cohesive dough forms. In a medium bowl, whisk together sugar, honey, ginger, orange zest, egg, butter, and oil until smooth. Step 1 Make the dough: In a large bowl, stir together flours, cinnamon, nutmeg, baking soda, and kosher salt until well combined.If you've made these cookies, be sure to let us know down in the comments below how you liked 'em! For more wholesome treats, give these oatmeal cookies a try. But I'll be honest, I doubt you'll be able to make them last that long. Once made, you can store them in an airtight container on your counter for up to 1 week and in your fridge for up to a month. Moisture from the fig filling will redistribute into the doughy portion and transform your slightly dry and crumbly cookie into a moister, cakier consistency. If you’re going after that classic cakey Fig Newton texture, let these cookies cool down to room temperature, then place them into an air-tight container and let “age” overnight. Especially because we are using whole wheat flour and home-ground oat flour, using cup measurements might lead to a big change in final textures depending on how you pack your cups. Not only will you have fewer dishes to do, a scale will lead to more accurate results when baking. To make sure your cookie turns out just like mine, I highly recommend skipping your measuring cups and using a scale. This is a great cookie to make ahead and keep on hand, but do take note that the longer they sit in the freezer, the more likely their flavors will dull. Once your cookie logs are in the freezer, they can stay there for 2 to 4 weeks, and you can bake 'em when you desire. The dough is very soft, so chilling and freezing is mandatory. If you only want to use one fat over the other, you can make a 1:1 substitution. This recipe uses oat and whole wheat flours alongside a bit of almond flour, butter, and coconut oil to bump up the richness. I am a firm believer in making fig bars from scratch and taking control over what ingredients go into your cookie. They deceive me every time by whispering in my ear, “I have fruit, I am nutritious.” There’s an undeniable allure to the dark jammy filling surrounded by a soft, seemingly wholesome cake. I’m a big fan of “grandma” cookies like Fig Newtons.
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