Fig rolls are classic English biscuits have a sweet crumbly pastry encasing a delicious lightly spiced fig filling.
Outrageously short crumbly pastry with a not too sweet figgy jam like filling Mmm, fig rolls. Yummy, and so very moreish!
It seems to me that fig roll are a little like marmite you love them or you hate them. And dare I say it they tend to appeal to those of a more mature age.
I know for one thing my taste buds have changed over the years and figs are one fruit that has only recently joined the long list of foods I like.
Let’s get even more controversial, they may even be a dad thing! Paul Hollywood claimed on the Great British Bake Off they were his dad’s favourite. They were certainly one of my dad favourites too.
Then again Pauls dad and my dad were both master bakers so maybe thats it. If you haven’t tried them before take it from men who should know, they are pretty darn good!
This recipe is adapted recipe comes from British Baking, by Peyton & Byrne. I adapted it by keeping the pastry quite plain but it is beautifully light and crumbly and allowing the figs to do the talking. A little spice was used in the fig mixture which is retains a fresh fig jam like like flavour.
They are really easy to make, and taste divine. The pastry being very short and the filling full of flavour, perfect with a cup of tea but I challenge you stop at only one!
Anyway, there’s no time to waste, let’s get to it and bake!
Homemade Fig Rolls Step by step
Beat the butter and sugars together then beat in the egg yolk. Add the ground almonds and flour. Bring the mixture together to form a soft dough. Chill. Meanwhile make the filling. Place all the ingredients in a saucepan. Cook until softened and thick. Puree. Roll the pastry into a rectangle between 2 sheets of parchment. Cut into two and spoon fig mixture down the centre of each. Roll up pastry to enclose the filling. Brush with beaten egg white. Flatten slightly with a fork and bake until golden. Cut into pieces to serve.
Homemade Fig Rolls
Ingredients
For the pastry
- 125 g (4oz) butter softened
- 25 g (1oz) caster sugar plus extra for sprinkling
- 25 g (1oz) light muscovado sugar
- 1 large egg separated
- 175 g (6oz) plain flour plus extra for rolling
- 5 tbsp ground almonds
For the filling
- 180 g (6oz) semi-dried figs chopped stalks removed
- 125 ml (4floz) cold water
- zest of 1 lemon
- juice of half lemon
- 2 tsp golden caster sugar plus extra to sprinkle
- ¾ tsp ground cinnamon
- ¼ tsp mixed spice
Special Equipment
- 1 x large baking tray
- greaseproof paper
- stick blender or food processor
Instructions
To Make the pastry
- Beat together 125g (4oz)butter and 25g (1oz) each caster sugar and light muscovado sugar. Add 1 egg yolk, reserving the egg white and beat again. Mix in 175g (6oz) plain flour and 5 tbsp ground almonds and bring together to form a soft dough.
- Place onto a lightly floured work surface and knead for 20 – 30 seconds. Shape into a ball. Wrap with cling film and chill for about 15 minutes.
To make the filling
- Place 175g (6oz) chopped figs ) into a heavy based sauce pan and add 125ml (4floz) water, the juice and zest of 1 lemon, 2 tsp caster sugar ¾tsp ground cinnamon and ¼ tsp mixed spice. Mix. Place on a low to medium heat to cook down, this will take about 15 – 20 minutes. Stir periodically to prevent the mixture from sticking until the mixture is thick mixture.
- Blend the fig mixture with either a stick blender or food processor. Allow to cool.
To assemble
- Preheat the oven to180℃ (160℃ fan)/350°F/gas mark 4.
- Remove the pastry from the fridge. Roll out between two sheets of baking parchment and trim to a 26 x 40cm (10 x 8in)rectangle.
- Cut in half lengthways and spoon half of the fig mixture down the length of each strip of pastry. Carefully wrap the pastry around the fig filling pressing gently together to seal. Use the greaseproof paper to help you roll the pastry.
- Transfer to a baking tray. and flatten each roll slightly with a fork.
- Lightly beat the egg white and brush over the pastry rolls. Sprinkle with a little caster sugar.
- Place in the pre-heated oven. Bake for 25 minutes, turning the tray after about 15 minutes.
- Remove the tray from the oven. Allow the fig rolls to cool for about 10 minutes before carefully transferring to a chopping board. With a sharp knife, remove a thin slither from each end of the large fig rolls to tidy. Slice into fig rolls measuring about 3cm (1½ in) long. Carefully place onto a cooling rack to cool completely.
Notes
- Freeze for up to 2 months
- Store in an airtight container in a cool place for up to 1 week.
Nutrition
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This post was originally written by Angela in June 2015 and was completely updated in September 2019.
Imogen
Just tried these – absolutely delicious! The pastry is rich with a lovely crumbly texture. I’m certainly not an expert baker but found the recipe easy to follow. Will definitely be making again – so much nicer than bought fig rolls. Thanks for the fab recipe ?.
Jacqueline Bellefontaine
I agree much nicer that bought fig rolls, glad you enjoyed them
Sonia Coombes
Love these fig rolls. I make these twice a month. Ive add one stem ginger to the filling
Jacqueline Bellefontaine
So happy to hear this twice a month you must be a fan. I love the idea of the added stem ginger I shall try that myself.
Stacey G
Oh I love fig rolls! I remember when I used to sleep over at my Nan's we used to share a pack at bed time 🙂 These look great! #tastytuesdays
Angela - Only Crumbs Remain
Thanks Stacey, I always love food which bring back fond memories.
Thanks for popping by and commenting,
Angela x
Claire | Sprinkles and Sprouts
Many, many years ago my gran used make these.
Can't wait t try these.
Found them on Fabulous Foodie Fridays
Angela - Only Crumbs Remain
Ooh I bet your gran's recipe was gorgeous. I'd love to read about her version of the fig roll.
They're really yummy Claire, so much fig filling in a scrummy short 'pastry'. Do let me know how you get on if you try them!
Thanks for popping over to read.
Angela x
Lucy @ Bake Play Smile
YUM!!!! These look just like something I used to buy from the supermarket – but I can't imagine your homemade ones are way better. I'll definitely be giving these a try! Thanks for linking up with our Fabulous Foodie Fridays party! xx
Angela - Only Crumbs Remain
They most definitely are 'yum' Lucy! Yes, you must try them – you won't regret it 🙂 We always used to buy them from the supermarket (or rather my dad did!) so when it dawned on me we could make a homemade version I just had to try. There's way more fruit in our home made version rather than it all being predominately pastry.
Thanks for hosting Lucy, and popping over to read.
Angela x
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Amber | Caleigh's Kitchen
These look fantastic!I love fig rolls, but can't say I've ever made them. I am going to have to give it a try!
Thanks for sharing on Try a Bite Tuesday Link Party! Hope to see you back next week!
Angela - Only Crumbs Remain
Thanks Amber. I'd never made them before, but they were really straight forward and really tasty!
Thanks for popping over Amber.
Angela x
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Charlotte Oates
I love fig rolls but I haven't had one for years. Until I saw this post it had never occurred to me to make them myself but I'm now very tempted to give it a try.
Thanks for joining #FoodYearLinkup x
Angela - Only Crumbs Remain
They're so yummy aren't they?! My dad certainly had a 'thing' about them! I was exactly the same Charlotte, it had never occurred to me to make them. But once I came across a recipe for them I knew I had to try them at some point. Do give them a go Charlotte, let me know how you get on.
Angela x
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Lucy Parissi
Fig rolls (or fig newtons) are a favourite of my husbands… I must make these! Thanks for linking with #CookBlogShare
Angela - Only Crumbs Remain
Ooh do Lucy! They're really delicious, I particularly enjoyed how short the 'pastry' was. You know I've never heard of 'fig newtons' up until I read your comment… I've just googled it. My dad always tended to buy 'Jacobs' in the orange packaging.
Thanks for popping over to read.
Angela x
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