Logo
Allow cookies

Sticky toffee fig rolls

Ingredients

  1. Step 1 140g plain flour , plus extra for rolling
  2. Step 2 85g wholemeal flour
  3. Step 3 50g golden caster sugar
  4. Step 4 ½ tsp mixed spice
  5. Step 5 140g cold unsalted butter , diced
  6. Step 6 1 medium egg yolk
  7. Step 7 200g soft dried figs , roughly chopped
  8. Step 8 zest and juice 1 orange
  9. Step 9 50g golden caster sugar
  10. Step 10 100g chewy toffees , chopped
Sticky toffee fig rolls
Calories: 202 Carbohydrate: 26 g Protein: 2 g Fat: 9 g
Cook time: 60 minutes Prep time: 30 minutes Total time: 90 minutes Servings: 16

TAGS

Afternoon tea Snack Treat British Autumn Baking Barney Desmazery Biscuit Cookie Family friendly

Directions

  1. Step 1 Tip the flours, sugar, spice, a pinch of salt and the butter into a food processor and pulse until it has the texture of breadcrumbs. Add the egg yolk and pulse again until you have a pastry. Wrap in cling film and leave to chill for 1 hr.
  2. Step 2 While the pastry is chilling, tip the figs, orange zest and juice and the sugar into a saucepan and just cover with water. Bring to a simmer and cook gently for about 10 mins or until sticky like a chutney. Leave to cool slightly, then blitz in a food processor. Leave the mixture to cool completely, then fold through the toffees and set aside.
  3. Step 3 Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface to a rectangle the same size as an A4 piece of paper. Cut lengthways down the middle to give you 2 long pastry strips. Spoon half the filling down 1 side of each pastry strip, leaving a slight border at the edge. Brush the edges with water and fold the pastry over to seal - like making a sausage roll. Make a fork print along the top. Place the rolls seal-side down on a baking tray and bake for 20 mins until brown. Remove from the oven and leave to cool, then cut the rolls into 8 pieces. Will keep in a biscuit tin for up to 1 week.