A classic cookie this Fig Newton Recipe can be made at home with some fun and easily available ingredients bringing back nostalgia from your childhood.
In a bowl, mix the flour, baking powder and baking soda, and salt
In another bowl, beat the butter with the brown sugar.
Add the egg, milk, and vanilla. Continue mixing until you obtain a smooth texture.
Add the flour mixture, stirring until smooth paste forms.
Wrap the dough ball in plastic and leave it to cool in the fridge for at least 2 hours.
During that time, prepare the filling. In a small or medium saucepan, add the figs, brown sugar, lemon juice, lemon zest, and water.
Bring to a boil; once it’s boiling, reduce heat to low and let the mixture simmer for 30 minutes. Stir occasionally.
After 30 minutes, you are going to obtain a jam. I love to have little pieces of figs in it, but if you want a smooth texture, place it in the food processor and mix until it’s combined.
When taking the dough out of the fridge, preheat the oven to 350°F.
On a lightly floured surface, roll out the dough into a rectangle 16 in. x 12 in and about 1/4 in thick.
Cut the rectangle into three strips.
In the center of each strip of dough, spread a thin layer of filling.
Fold both sides of the strip of dough over the filling, making a cylinder. Turn the cylinder seam side down, then flatten slightly with your hands.
Cook in the oven for 12 minutes, let it cool at room temperature for 5 minutes.
Cut each strip of dough into 8 squares.
Enjoy!
Notes
Easily double this recipe to make more.
Fresh figs are best but you can use dried.
If you want your filling smoother place in a food processor or use an immersion blender until you reach your desired consistency.
Make sure you chill the dough for at least 2 hours.