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!
- 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.