Fig Newtons have seen the within of lunch packing containers and snack luggage since they have been first mass-produced greater than 130 years in the past. Our home made model includes a wealthy, buttery dough surrounding a thick filling of Mission figs, that are sweeter and softer than different fig varieties, plus contemporary orange zest and juice for a vibrant citrus accent.
Fig Bars
Makes about 40 bars
Dough:
- ⅔ cup (150 grams) unsalted butter, softened
- ½ cup (110 grams) firmly packed mild brown sugar
- 1 teaspoon (1 gram) orange zest
- 1 giant egg (50 grams), room temperature
- ½ teaspoon (2 grams) vanilla extract
- 2⅓ cups (292 grams) all-purpose flour, plus extra for dusting
- ½ teaspoon (2.5 grams) baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon floor cinnamon
- 2 tablespoons (30 grams) contemporary orange juice
Filling:
- 10 ounces (283 grams) dried black Mission figs*, stemmed and halved
- ¾ cup (180 grams) water
- ¼ cup (60 grams) contemporary orange juice
- ¼ cup (85 grams) honey
- ¼ teaspoon floor cinnamon
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For dough: Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and orange zest at medium pace till pale and creamy, 2 to three minutes, stopping to scrape sides of bowl. Beat in egg and vanilla, stopping to scrape sides of bowl.
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In a medium bowl, whisk collectively flour, baking soda, salt, and cinnamon. With mixer on low pace, progressively add flour combination to butter combination alternately with orange juice, beating till simply mixed after every addition. Prove dough onto a sheet of plastic wrap, and form dough right into a rectangle. Wrap in plastic wrap, and refrigerate till agency, at the least 1 hour.
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For filling: In a small saucepan, deliver figs, ¾ cup (180 grams) water, and orange juice to a boil over medium warmth. Cut back warmth, and simmer, stirring often, till virtually all liquid has evaporated and figs have plumped, 7 to 10 minutes.
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Within the work bowl of a meals processor, pulse fig combination, honey, and cinnamon till a thick paste kinds. Let cool utterly.
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Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
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On a evenly floured floor, roll dough right into a 13½-inch sq.. Trim ⅛ inch off both sides of dough. Reduce dough into 4 (13×3¼-inch) strips.
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Spoon cooled filling right into a pastry bag, and reduce a ½-inch opening in tip. Pipe a 1-inch-wide strip of filling down heart of every dough strip. Utilizing a pastry brush, brush off extra flour. Working with one strip at a time, fold sides of dough strip over filling, gently urgent seams to seal. (When folding, be sure that there aren’t any gaps between dough and filling.) Place dough logs, seam facet down, on ready pans.
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Bake till edges are golden brown, 18 to twenty minutes. Utilizing a bench scraper or sharp knife, instantly reduce every log crosswise into 1½-inch-wide items; go away cookies on pans and touching one another. Let cool for quarter-hour. Take away from pans, and let cool utterly on wire racks. Retailer in an hermetic container for as much as 5 days.
