Fig Newtons

Fig Newtons

The other day, I went into a grocery store craving Fig Newtons – a snack I lived on in my childhood days and I walked out empty handed. (By the way, they’re called just Newtons now – this world works in strange ways!)

But of course, what the stomach craves, Kitchen Therapy makes! Fig Newton is a cross between a cake and a biscuit textured outer layer with a gooey centre filling of fig paste. For the dough I use a mix of both whole wheat and white flour with butter.

At Food & Wellness, we stock a delicious Fig & Almond Conserve by The Gourmet Jar, which works beautifully in this recipe – come get your jar now! Psst… this conserve is ideal for your cheese platter, to drizzle over ice cream and to stuff into your mithai as well!

The Recipe
Serves 20


  • 3/4 cup white flour
  • 1/2 cup whole wheat flour
  • 1/2 cup chilled butter cubes
  • 1/2 cup sugar
  • 1/4 tsp baking soda
  • pinch of salt
  • 1/2 tbsp milk
  • 1/2 tsp vanilla
  • 1/2 cup Fig & Almond Conserve by The Gourmet Jar


  • Whisk the butter and sugar until light and fluffy.
  • Add the vanilla, salt and baking powder.
  • Add the flours and whisk just a few times to combine. Add the milk to bring the dough together.
  • Wrap the dough tightly in cling film and refrigerate for at least an hour or overnight.
  • When ready to bake, roll out the dough into a rectangle flat log.
  • Spread the Fig & Almond Conserve in the center and fold one side of the dough over and fasten at the edge with a dab of water if required. Slice into equal sized bars.
  • Place on the baking tray lined with parchment paper.
  • Bake in a preheated oven for 8-10 minutes, keeping a careful watch.
  • Remove from oven and let cool for a few minutes before removing.
  • Store in an airtight container once completely cooled.

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.