Thursday, 17 October 2013

Fig rolls

Short, buttery biscuits filled with fig jam, those are so delicious and easy to make- you have to try!


For the pastry:
  • 75g wholemeal flour
  • 75g plain flour
  • 75g cold, unsalted butter
  • pinch of salt
  • 50g caster sugar
  • 30ml- 50ml cold water
For the filling:
  • 110g fig jam
  • 30g ground almonds

Place all of the ingredients, apart of water in a bowl and rub with your fingertips until the mixture resembles breadcrumbs.  

Add just enough water to bring the dough together and shape a ball, do not add more than 50ml.

Wrap the dough in cling film and place in the fridge for about 20 minutes, or 10 minutes in the freezer.

To make the filling mix the fig jam with ground almonds.

Turn out the dough onto a lightly floured surface and roll it out to a 40cm x 12cm rectangle. 

Spread the filling lengthways down the centre of the pastry and fold one of the edges of the pastry over the filling, then cover with the other edge.  Flip the pastry folded edge down and cut into about 13 slices.  

Place on a lined baking sheet about 3cm apart and press gently to flatten a little. Bake in a pre-heated oven at 180C for about 20 minutes.  

Leave to cool on a wire rack.


Recipe for the pastry by Simon Rimmer on

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