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Nutrition Facts
Serving Size 1 (38g) Recipe makes 12 servings
Calories 149
Calories from Fat 47		(32%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 109mg		4%
Potassium 104mg		2%
Total Carbohydrate 23.6g		7%
	Dietary Fiber 1.6g	6%
	Sugars 7.5g
Protein 2.4g		4%
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A Yorkshire High Tea

French Tart

British Fig Rolls - Almost Better Than Shop Bought!

Recipe #381104 | 1 hour | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: French Tart
Jul 12, 2009

This is a recipe I found many years ago for authentic Fig Rolls, and they are almost better than the shop bought variety, much though I love the commercial ones! Try to roll out the pastry as thinly as possible, other than that, this recipe is a breeze to make. Fig rolls are a much-loved "biscuit" from my childhood days and I make them whenever I can as I now live in France, as we cannot get them here. Fig rolls are great for a mid-morning snack with a cuppa as well as being ideal for school lunchboxes, picnics, gifts and afternoon tea. (I have posted this recipe on Zaar especially for Lalaloula, who asked about a fig roll recipe in the British forum.)

SERVES 12 , 12 Fig Rolls (change servings and units)

Ingredients

Filling

175 g dried figs, rinsed and coarsely chopped (6 oz)

Pastry

100 g plain wholemeal flour (4 ozs)
100 g plain flour (4 ozs)
2 tablespoons light muscovado sugar (1 oz)
75 g margarine (2 1/2 oz) or 65 g butter (3 oz)
1/4 teaspoon salt

Directions

1
Lightly grease a baking sheet.Pre-heat oven to 175C/350F/Gas Mark 5.
2
Put the figs in a saucepan with 300 ml (1/2 pint) water. Simmer for about 20 minutes, stirring occasionally, until the figs are tender and the liquid is well reduced. Set aside to cool, then puree in a blender or food processor.
3
Put the remaining ingredients for the pastry in a blender or food processor with 30 ml (2 tbsp) water and mix to a dough.
4
Knead the dough on a lightly floured surface, then roll out to an oblong about 40 x 12 cm (16 x 5 inches).
5
Spread the fig puree down the centre of the dough rectangle and carefully fold in the sides so that they overlap over the filling.
6
Trim the ends of the roll and cut into 3 cm (1 1/4 inch) wide slices. Turn the rolls over and place on the prepared baking sheet.
7
Mark the top of each roll with a wet fork and bake for 25-30 minutes, until lightly browned. Cool on a rack.

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Featured Reviews for This Recipe

From: It'sMe!

On Oct 5, 2009

Brilliant! Love fig rolls and this is definitely better than store-bought. Easy recipe with clear instructions. Thanks for sharing, will be making it again.

0 people found this review helpful

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From: Bama Expat

On Sep 7, 2009

Yum! I think this is my new favorite biscuit/cookie!!! Easy and delicious - what a great combination! :D

1 person found this review helpful

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From: Meggiee

On Jul 20, 2009

Scrumptious! I may never eat commercially made fig cookies again.

2 people found this review helpful

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From: Lalaloula

On Jul 13, 2009

Mmmmm, these are soooooooooo good! Ive been craving fig rolls ever since living in Ireland for 10 months and this recipe really is IT! The rolls come out crumbly on the outside (or if you like them crispier just leave them in the oven for a minute longer) and the filling is gooey and fruity. Just like the real deal! The dough is very easy to work with, but it takes some practice to roll it out very thinly, I suppose (my rolls were more on the thick side, but still super yummy!) and the instructions are very clear. I dont own a food processor, so I just rubbed in the butter, then added the water and kneaded everything into a dough, which worked out fine. THANKS SO VERY MUCH for sharing this true gem of a recipe with us, FT! It will definitely be made very often around my house.