It’s a gross and rainy Sunday evening, so I thought it was a great time to share these amazing fig bars since they always brighten my day!
I’m a huge fan of figs and I’ll eat them any way I can get them, but I don’t bake with them very often as I have trouble finding fresh figs anywhere. Lucky for me, these fig rolls only need dried figs – in fact, it’s best to use dried figs over fresh ones as they need cooking down into a jam. Perfect! I’m a big, big fan of fig rolls (or fig newtons as they’re known as in the US) and they were my inspiration for these, but these ones are soooo much better. They’re like fig rolls older, cooler brother!
They have a flaky pastry crust, then a yummy fig jam filling and then it’s topped with a nutty, oaty, crumbly topping! If that doesn’t just make your mouth water I don’t know what will! These do require two lots of baking, but trust me it’s worth it! The secret ingredient in these is orange, it adds a whole extra layer of flavour to it, it works as more of a flavour enhancer than it’s own separate flavour (much like it does for blueberries).
This is another recipe repost, honestly I’d post this recipe every day if i I could. It’s so good , everybody needs to try it!
- 1/2 cup butter, softened
- 1/4 cup caster sugar
- 1/4 tsp vanilla
- 1 cup plain flour
- 1/4 cup caster sugar
- Juice from 1 orange
- 1 cup boiling water (you will not need the whole cup)
- 9oz dried mission figs, chopped
- 1/4 cup plain flour
- 1/4 cup packed brown sugar
- 3 tbsp cold butter
- 1/4 cup quick cooking oats
- 1/4 cup walnuts, chopped
- Zest of 1 orange
- Preheat over to 350F/170C. Grease and line a 9″ square pan.
- For the crust, beat together the butter, sugar and vanilla on a medium speed until combined.
- On a low speed, beat in the flour until a soft dough forms. Press the dough into the bottom of the pan
- Bake for approx 15 minutes, until the centre is set and it is just turning a light golden colour
- While the crust is baking, make the filling. Pour the juice of the orange into a measuring jug and fill up with boiling water until you reach 1 cup.
- In a small saucepan heat all the filling ingredients over a medium/high heat for about 10 minutes, stirring frequently until figs are tender and most of the liquid is absorbed. Don’t be afraid to cook it for longer if need be, you want a jam like consistency, just make sure you keep stirring so it doesn’t burn.
- Spread jam over the cooked crust and set aside.
- Now make the topping. In a small bowl mix the flour, brown sugar and butter using a fork or pastry blender until you have a crumbly streusel like texture.
- Stir in the oats, walnuts and orange zest. Sprinkle over the filling.
- Bake for 15-20 minutes until the filling is bubbling and the top is golden brown.
- Leave to cool completely before cutting into bars.
- Will keep for 3-5 days in an air tight container