- 350g dried figs, rinsed and coarsely chopped
- ??400 g plain flour
- 4tbspn tablespoons light muscovado sugar
- ?150g butter
- 1/2 teaspoon salt
Today we answer an age-old question (and in style): how do they get the figs in the Figroll?
To illustrate this in epic fashion, we've whipped up an absolute beast of biscuit in the form of this giant Figroll. Okay, it's technically a cake, but giant Figroll just sounds way cooler, okay? Thank you.
Now, here's what you'll need to make one of your very own...
Lightly grease a baking sheet.
Pre-heat oven to 175C/350F/gas mark 5.
Put the figs in a saucepan with 300 ml (1 pint) water. Simmer for about 20 minutes, stirring occasionally, until the figs are tender and the liquid is well reduced. Set aside to cool, then puree in a blender or food processor.
Put the remaining ingredients for the pastry in a blender or food processor with 30 ml (2 tbsp) water and mix to a dough.
Knead the dough on a lightly floured surface, then roll out to an oblong about 40 x 12 cm (16 x 5 inches).
Spread the fig puree down the centre of the dough rectangle and carefully fold in the sides so that they overlap over the filling.
Bake for 55 minutes and cool before serving.
Know anyone who'd love to try one of these beauties?