Swirl with Figs

After I have read the announcement written by Ivonne of Creampuff in Venice for this month Sugar High Friday theme, I can’t help but trying my best to participate. Ivonne has chosen a fantastic ingredient, figs. And her love for it is just incredible. You really need to come over to read her post and probably participate, too!

I have so many ideas to do with figs, but currently restricted to use the dried form since fresh figs are not in season. I have been thinking of using them in bread, variations from my favourite pound cake and other things. But then my time for baking is really limited lately, so I opt for baking cookies instead.

These cookies are inspired by one of my all time favourite cookbook, Saha. The recipe there by Greg Malouf is a variation from a traditional Middle Eastern biscuits called ma’amoul which is typically filled with either nut or date. These are traditionally made using wooden mold, and their shapes can be close to the Asian mooncakes (I saw them selling on Brunswick St.). Anyway, Mr. Malouf changed the preparation to produce a really pretty swirly effect. And I just take a step further to produce my very own fig swirl biscuits!

If you love melt-in-the-mouth biscuits, then, you will love these. The texture is very soft and delicate due to baking in low oven. And the fig filling is just incredible here, giving a contrast grainy texture. I am actually a little surprised how pretty and tasty they turn out!

These biscuits are not overly sweet but still great with a cup of tea. I also do not add any flaouring ingredients like liquor or vanilla since I want the fig flavours to shine. Speaking of that, which liqueur is good to flavour dried figs in your opinion? Kahlua is one option from Greg Malouf. Do you guys have any other ideas? I would love to know!

Fig Swirl Biscuits

Inspired by this book

Filling

100g dried figs, finely chopped

1-2 tbsp water or as needed

1 tbsp castor sugar

Biscuit dough

270g plain flour

150g unsalted butter, cubed

30g icing sugar

25ml olive oil

45ml milk

1 egg white, beaten

Icing sugar to dust (optional)

Method

1. For the filling, put the fig in the saucepan with 1 tbsp of water and the sugar. Bring to a simmer. Cook over low heat and stir constantly until the figs soften and melt to a smooth, sticky mass (you may need to add some extra water). Remove from heat and add 1 tbsp water. When cool, blitz to a smooth paste in a food processor.
2. To make the biscuit dough, sift the flour to a food processor bowl. Add in butter and pulse a few times until the mixture resembles fine breadcrumbs. Add in oil and milk, pulse a few times until you have smooth dough. (This is my method. But you can also do this step without the food processor)
3. Spray your workplace with some oil. Divide the dough into 3 portions and roll each one to a rectangle about 3mm thick. Divide the filling into thirds and smear onto each rectangle, leaving a clear margin along one long edge. Brush each clear edge with little egg white and roll each piece up to form a long. Sealing well at the edge. Gently but firmly roll each log back and forth to make it longer and thinner. Refrigatre for 30 mins.
4. Preheat oven to 160c. Cut the chilled biscuit logs on the diagonal into lozenges about 1cm thick. Arrange on greased baking tray and cook for 10 mins. Lower the temp to 140C and cook for a further 10 mins. Cool on a wire rack. (to repeat with the next batch, remember to return the oven to 160C for about 5 mins, then continue).
5. When cool, and to store, dust the biscuits liberally with icing sugar.

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