How To make Fig Newtons 2
Dough: 5 tb Unsalted butter
2 tb Sour cream
2/3 c Packed dark brown sugar
2 Eggs; room temp
1 ts Vanilla extract
2 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Salt
Filling: 2 c Dried figs
1 3/4 c Water
1/3 c Sugar
2 ts Lemon rind; grated
1/4 ts Salt
In a large bowl, beat butter and sour cream until light. Gradually add brown. sugar, beating until mixture is very light & thick. Add eggs one at a time; beat in vanilla. Sift together, flour, baking powder., soda, cinnamon and salt. Add to creamed mixture, beating on low speed or by hand. Mix well and turn out on sheet of floured plastic; wrap, then refrigerate for at least 2 hrs. Cut heavy stems off figs. Combine figs and water in heavy saucepan and simmer, covered, for 30 min., or until fruit is soft. Add sugar, lemon rind, and salt and simmer, covered, for 15 min. longer. Press mixture thru food mill and cool. Preheat oven to 350 F. Cover large. baking sheet with parchment or spray with food release. Divide the chilled dough into thirds and refrigerate 2 parts. Roll remaining piece on well floured surface to form rectangle about. 5 x 11". Spread 1 third of fig filling slightly to one side of center, along the length of the dough, leaving 1/2" margin around edges. Mound filling slightly in center along whole length. Moisten edges with water. VERY GENTLY, lift uncovered pastry with spatula and fold over filling. Press 2 halves together to seal. Trim edges and shape roll into a neat, half-cylinder form about. 11" long and 2-2 1/2" wide. Place on prepared baking sheet. Repeat until all filling & dough is used, then bake for 25 min, or until they are slightly browned. Cool rolls somewhat on rack, then trim off the ends and, with a sharp serrated knife, cut each one into slices about 1 1/2" wide. Replace slices on rack. When bars are completely cool, store airtight.
How To make Fig Newtons 2's Videos
FIG NEWTON ????| QUICK AND EASY RECIPE ♥️
Fig Cookie
I hope you will enjoy this video. If you have any questions & suggestions please leave your comments below. Thank you ♥️
Ingredients
for the cookie dough:
* 8 Tbsp salted butter, softened
* ¼ c brown sugar, packed
* 1 egg
* 1 tsp pure vanilla extract
* 1 tsp fresh orange zest
* 1 c all purpose flour
* ¾ c whole wheat flour
* ½ tsp baking powder
* ¼ tsp salt
*
For the Fresh Fig Jam Filling:
* 1 lb fresh figs, stems removed and quartered
* 2 Tbsp orange juice
* 1/2 c sugar
* 1/8 tsp cinnamon
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By: Mark Mothersbaugh
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Fig Newtons
These newtons are mildly sweet.
Basic recipe for Fruit Newtons:
Pastry Crust
1 1/2 cups self-rising flour
1/4 cup softened butter
1/3 cup sugar
1 egg beaten
3 tablespoons milk
1/2 teaspoon vanilla extract
Roll out as per instructions on video
Fruit Filling
dehydrate fruit by spreading evenly on cookie sheet and baking in the oven for 1 hour at 300 degrees and then an additional hour at 200 degrees. See video for the correct consistency of fruit.
Fruits of all types can be used if properly dehydrated. Add Sugar as needed to sweeten fruit.
Bake newtons for 10-15 minutes at 350 degrees or until lightly browned.
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Fig Newtons are a classic cookie from the past, and these gems are so much healthier and tastier than anything you will find in a store! They’re a simple layering of delicious gluten-free cookie dough and a thick, rich, jam-style fig puree, the perfect pair. Figs are honey sweet and have a unique, slightly berry-like flavor that make these cookies almost magical. They’re great as a breakfast, snack, or dessert.
Recipe:
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Fig Newtons Cookies Recipe • Soft and Chewy! - Episode 470
Bonjour my friends! I’m Frankie and in this episode, I'll show you how to make my Fig Newtons Cookies recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
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Recipe: Homemade Fig Newtons in Bar Cookie Form from Fresh Figs
I love fig newtons. But they are not available in Germany. So, I had to learn to make them myself. These taste amazing. Enjoy!
Fig Newtons:
For the Fig Jam:
500g (about 8) fresh figs
1/2 cup (100g) brown sugar
1/4 tsp salt
1 tsp vanilla extract or 1 tbsp vanilla sugar
1 tbsp lemon juice
For the shortbread crust:
1 1/2 cups (190g) flour
1/2 cup (60g) powdered sugar
2/3 cup (170g) butter
1/2 tsp vanilla extract or 1/2 tbsp vanilla sugar
1/4 tsp salt
To make the jam, cut the tips off the figs, quarter the figs, place them in a medium saucepan and add the rest of the ingredients. Bring to a boil over medium heat. Reduce heat and allow to simmer for 45 minutes to an hour or until the amount of liquid reduces to about half. Puree the remaining fruit pieces in a blender or hand mixer.
For the crust, combine dry ingredients in a large mixing bowl, cut in butter and continue to combine until a cohesive dough forms. Take half the dough and press it into a the bottom of a six-inch baking pan. Pour jam on top. Press remaining dough into the size and shape of the top of the baking pan. Place it on top of the fig jam. Bake at 350°F or 180°C for 35-40 minutes or until top crust is a golden brown.
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Für die deutsche Version, hier klicken:
HOMEMADE FIG NEWTONS
Full Recipe ➡️
➡️INGREDIENTS
For the Filling
✔️16 fresh figs washed, dried, and quartered
✔️1/2 cup brown sugar packed
✔️1 tbsp orange zest
✔️1/4 tsp coarse salt
✔️1 tsp vanilla
For the Cookie Crust
✔️1 1/4 cups almond flour finely ground
✔️3/4 cup tapioca flour
✔️1 tbsp tapioca flour
✔️1 tsp baking powder
✔️1/2 tsp salt
✔️3/4 cup butter at room temperature (12 tablespoons)
✔️1 1/2 cups brown sugar
✔️1 tbsp orange zest
✔️2 eggs
✔️4 tsp vanilla
➡️METHOD
For the Filling
✔️In a medium-sized heavy-bottomed saucepan, add figs, 1/2 cup brown sugar, orange zest, and 1 teaspoon vanilla to a low boil, stirring as needed.✔️Reduce the heat and simmer for 40-50 minutes, occassionally smashing the larger pieces with the back of a fork and stirring. ✔️The fig mixture will cook down and thicken with a jam-like consistency.✔️Remove the filling from the heat and cool completely.
For the Cookie
✔️Preheat the oven to 350 degrees F✔️Butter a 9 x 13 baking dish, then line with parchment paper or foil. Butter the top of the parchment paper or foil. This will allow for easy removal.✔️In a medium-sized bowl, whisk togehter the flours, baking powder, and salt. Set aside.✔️Using an electric mixer, beat the butter and 1 1/2 cups brown sugar until fluffy.✔️Add the orange zest and eggs. Beat on medium until the dough comes together. Then stir in the vanilla
✔️Slowly add the flour mixture while the mixer is running on low. The dough will be sticky.✔️Butter two pieces of parchment paper that are larger than your baking dish, measure 1 1/2 cups of the dough out, and roll or press the dough in between the pieces. This will be your top crust, so get it into a rectangle shape if you can. Put it in the freezer to set up.✔️Press the remaining dough into the prepared baking dish and bake for about 20 minutes or until golden brown.✔️Spread the fig filling across the baked crust and then get the top crust out of the freezer. Gently peel the parchment paper away from the cold cookie crust and then place it over the top of the fig filling.✔️Bake for another 20 - 25 minutes or until the top crust is a nice golden color.✔️Let the whole thing cool completely in the pan, on a wire rack.✔️Once cooled, lift the parchment out of the pan and slice into squares
➡️Recipe Notes
✔️The fig filling can be made ahead and stored in the refridgerator for up to 3 days.