I need to warn you, these fig roll cookies taste so wonderful that you will be making them on repeat. These are not your typical boring fig cookies. These are stuffed and thick fig roll cookies that are always a big hit at every party or family gathering. They disappear first from my Christmas and Easter cookie platters. I have to admit it takes some time to prepare them but the wait and effort is so worth it! Let me know in the comment below, whether you like thick fig roll cookies or do you prefer them with less filling?
Making these cookies require 3 main steps:
TIPS:
The consistency of these cookies is fantastic, the cookie dough is very tender and melts in your mount. The same goes with fig and ginger filling. Taste wise, these cookies are always a winner. The dough is not too sweet and is wrapper around a gooey and delightful fig filling with a hint of sharpness from crystalized ginger. If you think that these cookies will be too sweet, you can of course, cut the sugar to accommodate your taste.
Store these fig rolls cookies in a fridge for up to a week in an air-tight container. The longer you store them, the more they soften.
I always make double or triple batch as they freeze so well. A freezer friendly container is a great option for freezing these cookies. They will be good for up to 6 months.
If you are looking for more recipes with figs, I can recommend you the following:
Fried Amaretto figs with Amaretto cream
Click this link to see the best recipes with figs
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – adapted from Paul Hollywood's fig roll cookies
Enjoy!
These fig cookies are not only easy to make but also taste incredible. The texture of the dough is soft and melts in your mouth. The filling is sweet and has a hint of sharp ginger flavor just to balance the sweetness. The dusting of icing sugar makes these cookies look festive and so pretty.
Please read recipe post as well. It includes storage direction and other useful information.
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
In a medium bowl mix butter and sugar for about 5 minutes, until light and fluffy.
Add 2 eggs plus vanilla extract and mix until eggs are fully incorporated.
In a separate medium bowl mix flour, salt and baking powder. Mix and add the flour mixture to the butter mixture.
Mix all the ingredients together until you get the consistency of a cookie dough.
Spread a cling film on a surface and add cookie dough on top. Flatten it and wrap it in a cling film.
Place cookie dough in the fridge for at least 30 minutes. Maximum for up to 2 days.
Prepare a large pan. Add water, sugar and lemon juice then mix.
Add chopped figs plus chopped ginger and distribute them evenly on the pan.
Cook figs on a small or medium heat for about 10 minutes and stir from time to time. You will notice that the mixture will start to thicken. Make sure that all the water evaporates.
Now you need to turn figs into a paste. You can do it by using an immersion blender or a food processor. Make sure that the fig paste is smooth.
Let the fig mixture cool down and then transfer to a fridge to firm up for 20 minutes.
Prepare 2 large baking sheets lined with baking paper. Set aside.
Preheat your oven to 170C fan (338F).
Sprinkle some flour on a working area. Divide cookie dough into half.
Roll first part of a cookie dough into a rectangle. About 25cmx20 cm (9.8inch x 7.8inch).
Trim the edges and cut the rectangle into half.
Spoon the fig filling on the middle of the cookie dough. Not too little, not too much. Just right amount so you can wrap cookie dough around the fig filling. Make sure that you seal the dough tightly. Then shape the dough and roll it so the seal is on the bottom.
Repeat the process with all the cookie dough and fig filling.
Cut the rolls into smaller portions and place them on the prepared baking sheets.
Transfer cookies to the preheated oven and bake for 13-15 minutes, until slightly golden brown.
Place cookies on a cooling rack and once cooled, sprinkles with icing sugar.