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 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.
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.