British Fig Rolls Almost Better Than Shop Bought Recipes
BRITISH FIG ROLLS - ALMOST BETTER THAN SHOP BOUGHT!
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.)
Provided by French Tart
Categories Bar Cookie
Time 1h
Yield 12 Fig Rolls, 12 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease a baking sheet.Pre-heat oven to 175C/350F/Gas Mark 5.
- 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.
- Put the remaining ingredients for the pastry in a blender or food processor with 30 ml (2 tbsp) water and mix to a dough.
- Knead the dough on a lightly floured surface, then roll out to an oblong about 40 x 12 cm (16 x 5 inches).
- Spread the fig puree down the centre of the dough rectangle and carefully fold in the sides so that they overlap over the filling.
- 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.
- Mark the top of each roll with a wet fork and bake for 25-30 minutes, until lightly browned. Cool on a rack.
KING ARTHUR SOURDOUGH BISCUITS
These are really no-knead yeast rolls that are cut like biscuits. I have the recipe from a sourdough starter I bought years ago from King Arthur flour. I can't find the recipe on their site so I am putting it here for safe keeping.
Provided by Momsthecook
Categories Breads
Time 15m
Yield 20-24 biscuits
Number Of Ingredients 7
Steps:
- In a large mixing bowl, dissolve the yeast in the warm water.
- Add sugar, salt, sourdough starter and flour. Mix well.
- Cover; set in a warm spot and let rise until doubled in bulk.
- Punch dough down, and turn out onto a lightly floured work surface.
- Roll out dough to 3/4 inch thickness.
- Cut with a biscuit cutter.
- If desired, dip both sides in butter. (I skip this step.).
- Place biscuits on a well-greased baking sheet.
- Let rise 15 minutes.
- Bake at 400 degrees for 15-20 minutes.
Nutrition Facts : Calories 128.6, Fat 0.3, SaturatedFat 0.1, Sodium 88.6, Carbohydrate 27.4, Fiber 1, Sugar 3.4, Protein 3.5
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