How To make Fig Or Strawberry Newtons

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.

Fruit Newtons featuring Sugar-Free Jam

Full Recipe:


No rolling pin or flour fuss! Simply mix and pour this innovative wholegrain oat-based sheet cake. It’s fast-baked and filled with protective sugar-free Fruit Jam. Enjoy the familiar flavor of fig newtons or use an alternative fruit, adding protective plant diversity and convenience with your freezer stash of berries, mangos, or pineapple. Freezer friendly Fruit Newtons satisfy as a perfect snack, breakfast cookie, lunch box goodie, tea time treat, or dessert on a Protective Diet.

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How It's Made Fig Newton Cookies - Discovery Channel Science

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Vegan Fig Rolls (adapted from Paul Hollywood's Recipe) | Great Vegan Bake Off | Quarter Castle

Oh hello! Just appearing with a new series where I skipped an episode due to dramatic failures. Welcome to The Great Vegan Bake Off: the series where I try my best to veganize classic British recipes without any testing! On camera!

Today we did a pretty OK job at adapting Paul Hollywood's fig roll recipe.
Recipe below for my swaps:

For the biscuit dough:
175g plain flour, plus extra for dusting
pinch of fine salt
¼ tsp baking powder
50g unsalted vegan butter, softened
40g organic cane sugar
¼ cup applesauce (egg sub)
½ tsp vanilla extract

For the filling:
200g soft dried figs, roughly chopped
25ml maple syrup
whisper of grated ginger
1 tsp ground cinnamon



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The Fig Newtons Lie You Should Stop Believing

Newsflash: You've been calling Fig Newtons by the wrong name! So… what's the proper term for these tasty snacks? The answer may surprise you.

#FigNewtons #Cookies #Lies

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Fig Newtons

#fignewtons #freshfigs #howtodehydratefigs
Fresh figs are partially dehydrated in the oven to bring out their sweetness and then Donna makes the classic Fig Newton cookies.

Wash figs and remove the stems. Bring a large pot of water to boil. Add the figs and boil for 5 minutes. Strain and place figs on a baking sheet in a single layer. Bake in a 300F oven for 1 ½ hours, reduce heat to 200F and continue to bake until figs are soft and slightly caramelized (about another hour). Cool
Ingredients:
Dough:
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup softened butter
1 egg (room temperature)
⅓ cup sugar
4-3 tablespoons buttermilk (can substitute regular milk/half and half)
½ teaspoon vanilla extract
Filling:
1 cup figs
¼ cup sugar
½ teaspoon lemon juice
Optional : 1 tablespoon orange zest
Directions:
In a large bowl, combine the flour, baking powder and salt. Whisk to combine. Add the sugar and butter. Stir or mix with your hands to combine like a pie dough.
In a small bowl, beat the egg and combine with 2 tablespoons buttermilk and the vanilla. Stir to combine.
Make a well in the center of the flour mixture, pour in the egg mixture and combine into a dough. May need to add more buttermilk (one tablespoon at a time) to form a soft dough. Divide the dough and refrigerate for 15 minutes.
Preheat oven to 375F
Spread a large piece of plastic wrap on the work surface and roll out half the dough into a rectangle approximately 5 inches by 14 inches.
Combine the figs, lemon juice and ¼ cup of sugar and mash into a paste.
Place half the paste in the center of the rolled out dough. Use the plastic wrap to bring up the long end to the other side and gently press down on the dough to adhere. Sprinkle flour to help release the plastic wrap. Cut into 1 inch slices. You can sprinkle sugar on top for added crunch. Bake on a parchment lined cookie sheet for 15-25 minutes or until golden brown.
Store in an airtight container
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