Fig Newtons

These are 200% better than anything similar that you can buy.

Why?

They're softer. More delicate while more intensely flavored. The dough doesn't fill your mouth with dryness. The orange zest shines through without detracting from the fig flavor. They're richer. More crumbly, and nicer. They're fresh and still warm from the oven. 

Think of the dough as a stick of butter extended by a cup and 3/4 cup of flour.

It's a chance to use whole wheat in greater proportion because yeast is not involved. They rise by baking powder, but not much. They're not intended to be lofty. The dough is very easy to roll out because it's mostly butter at nearly room temperature.

The dough is rolled out between two floured sheets of cling film. The plastic sheet is used to fold the length of the dough. Both sides over the center. I suppose one gets better at this with a little practice.

I lifted mine by pushing them onto the metal ruler that had been floured, then transferred to a baking sheet.

The sticky filling can be piped or deposited by spoon and evened out with wet fingertips. Both dough and filling are very easy to work with but a bit tricky by being so delicate. Cracks in the dough are repaired easily.

Dough:

1 stick of butter

3/4 cup brown sugar

1 egg + 1 egg yolk

1 teaspoon vanilla extract

1/4 teaspoon salt

1 tablespoon orange zest

1/4 teaspoon cinnamon

1 cup all purpose flour

3/4 cup whole wheat flour. (I used flour milled here at home from grain that had been malted then toasted to end the malting process, intended for brewing. The brewing supply place is downstairs from me. Its malt flavor is quite incredible for things like this.) 

Filling

9 ounces of figs thereabout

1/4 cup water

1/4 cup orange juice

1 tablespoon orange zest.

1/4 teaspoon cinnamon

The figs are chopped and boiled then processed to mush. 

The dough is chilled to amalgamate the flavors and for the butter to harden. Then brought out and relaxed to nearly room temperature to roll out. 

Baked at 350℉ for 11 minutes.

Cut into segments.

Placed in an airtight container to steam. (parchment paper between layers) Steaming this way keeps them soft. Softer than your usual fig Newtons. It's a big part of what makes them excellent.

Other fillings work besides figs. I've made these with apricot preserves. Use your imagination, almost anything will work just fine.