fig newton cookies /homemade eggless fig bars

Fig newton cookies are of a unique type with a dough covering and filling inside. It may be called as fig bars or rolls. Soft and cakey texture makes it all different from other cookies in texture and taste. The reason why its called as newton cookies is well explained here. The seeds from the figs gives a cute crunchiness to the whole bite. First was little skeptical about the outcome but at the end it was a decent outcome. The dough can be made well in advance and kept in fridge till use. Same way the fig jam can be done in advance and stored in refrigerator. Wheat flour is a nice replacement to the regular

all purpose flour. We can’t roll the dough directly after kneading it should be in fridge for at least two hours before starting the process. Soaking of the dried figs is also important if you are in a hurry can soak in hot water till soft then grind it. In the normal version they have used eggs but I have done it as eggless cookie. After baking the cookies immediately cut the cookies and you can store it afterwards. Do try this fig newton cookies for a different kind of tasty baking treat.

Other cookie recipes:

cranberry cornflakes cookies / eggless cornflakes cookie recipe

eggless whole wheat cookies recipe / Atta flour cookies

tutti frutti cake eggless recipe / marudhuskitchen

eggless walnut crescent cookies / marudhuskitchen

fig newton cookies /homemade eggless fig bars

INGREDIENTS:

For dough:

All purpose flour/maida – 150 gms
Castor sugar – 110gms
Milk – 3 tbsp
Vanilla essence – 1/2 tsp
Baking soda – 1/8 tsp
Baking powder -1 tsp
Salt a pinch
Butter – 60 gms

For filling:

Dried figs/athi parham – 250 gms
Sugar – 25 gms
Water – (to soak figs till immersed fully)
Lemon juice – 1 tbsp

METHOD:

Cookie dough:

1.Beat butter and sugar with vanilla essence till nice and fluffy.
2.Sift flour with baking soda and powder with a pinch of salt.
3.Add this to the butter mixture.
4.Then add milk and mix.
5.Form a dough it may be sticky.
6.Cover and refrigerate for at least 2-3 hours.

Making filling:

1.Soak the dried figs in water for an hour or till soaked.
2.Then grind the figs along with soaked water.
3.Transfer to a pan with sugar and lemon juice.
4.Heat up and keep on stirring till it leaves sides and comes to a jammy consistency.
5.Take out and cool.

Making fig bars:

1.Take the dough out of fridge in a clean surface sprinkle some flour and roll it to a rectangle with 1/4 inch thickness.
2.Dust knife with flour cut in to strips.
3.Now keep the filling.
4.Close the filling both sides without breaking and gap.
5.Shape well like a log.
6.Preheat oven at 180 degrees for 10 minutes.
7.Line a baking tray with parchment.
8.Arrange these logs and bake for 15 minutes till it becomes golden at sides.
9.Take out cut into one inch bites.
10.Serve when cooled and store in a airtight container.

fig newton cookies /homemade eggless fig bars

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course baking, Snack, starter, sweet

Cuisine western

Servings 6

Ingredients

  

For dough:

• All purpose flour/maida - 150 gms

• Castor sugar - 110gms

• Milk - 3 tbsp

• Vanilla essence - 1/2 tsp

• Baking soda - 1/8 tsp

• Baking powder -1 tsp

• Salt a pinch

• Butter - 60 gms

For filling:

• Dried figs/athi pazham - 250 gms

• Sugar - 25 gms

• Water - (to soak figs till immersed fully)

• Lemon juice - 1 tbsp

Instructions

 

• Cookie dough:

  Beat butter and sugar with vanilla essence till nice and fluffy.

  Sift flour with baking soda and powder with a pinch of salt.

  Add this to the butter mixture.

  Then add milk and mix.

  Form a dough it may be sticky.

  Cover and refrigerate for at least 2-3 hours.

  2.Making filling:

  Soak the dried figs in water for an hour or till soaked.

  Then grind the figs along with soaked water.

  Transfer to a pan with sugar and lemon juice.

  Heat up and keep on stirring till it leaves sides and comes to a jammy consistency.

  Take out and cool.

  3.Making fig bars:

  Take the dough out of fridge in a clean surface sprinkle some flour and roll it to a rectangle with 1/4 inch thickness.

  Dust knife with flour cut in to strips.

  Now keep the filling.

  Close the filling both sides without breaking and gap.

  Shape well like a log.

  Preheat oven at 180 degrees for 10 minutes.

  Line a baking tray with parchment.

  Arrange these logs and bake for 15 minutes till it becomes golden at sides.

  Take out cut into one inch bites.

  Serve when cooled and store in a airtight container.
  

Notes

You can use boiling water to soak figs quickly.
Immediately cut the cookies to one inch pieces.
The dough should be in fridge at-least for 2 hours and if you want to keep long  then it can be kept for 2-3 days till you use.
Even the filling can be done ahead and stored in fridge upto a week.
These are soft and doughy kind of cookies with a crunch of fig seeds.
Instead of maida you can use wheat flour.

Keyword baking, cookies,bicuits, dessert,sweet