Biscuits with figs: the recipe for shortbread biscuits with a soft heart
The fig biscuits are delicious shortbread biscuits with a soft filling of fresh figs, perfect for breakfast, a snack or to be enjoyed as sweets at the end of the meal. To make them, just prepare a soft shortcrust pastry, to be stuffed with a sort of fig jam ready in a few minutes and thickened with dry crumbled biscuits. The end result will be biscuits with an irresistible consistency and a greedy soft heart, to be enjoyed at any time of the day. So let’s see all the steps to prepare them.
How to prepare fig biscuits
Put the 00 type flour and the hazelnut flour, the starch, the sugar, the baking powder, the egg, the cold butter and the milk in a bowl, then quickly mix the ingredients 1 until you will have obtained a homogeneous mixture. Form a ball with the dough, cover it with cling film 2 and let rest in the refrigerator for 20 minutes. In the meantime, peel the figs 3.
Put the 00 type flour and the hazelnut flour, the starch, the sugar, the baking powder, the egg, the cold butter and the milk in a bowl, then quickly mix the ingredients 1 until you will have obtained a homogeneous mixture. Form a ball with the dough, cover it with cling film 2 and let rest in the refrigerator for 20 minutes. In the meantime, peel the figs 3.
Cut them into small pieces 4, put them in a pan with the sugar and grated lemon zest 5: mix and cook over medium heat for 15 minutes, until you will have obtained the consistency of a jam. Add the crumbled biscuits and let cool 6.
Cut them into small pieces 4, put them in a pan with the sugar and grated lemon zest 5: mix and cook over medium heat for 15 minutes, until you will have obtained the consistency of a jam. Add the crumbled biscuits and let cool 6.
Roll out the shortcrust pastry on a floured work surface 7 and form a rectangle of 26 x 22 centimeters and ½ centimeter high. Divide the longer side in two and spread the fig mixture on both halves in the center. Close the shortcrust pastry bringing the edges towards the center and closing the jam in it 8. Put the rolls on a tray and let cool in the freezer for 30 minutes. After the necessary time, cut your biscuits into cubes of 4 centimeters. Place them on a baking tray lined with parchment paper and bake at 180 degrees C for about 16 minutes. Once ready, let them cool. Your fig biscuits are ready to be enjoyed 9.
Roll out the shortcrust pastry on a floured work surface 7 and form a rectangle of 26 x 22 centimeters and ½ centimeter high. Divide the longer side in two and spread the fig mixture on both halves in the center. Close the shortcrust pastry bringing the edges towards the center and closing the jam in it 8. Put the rolls on a tray and let cool in the freezer for 30 minutes. After the necessary time, cut your biscuits into cubes of 4 centimeters. Place them on a baking tray lined with parchment paper and bake at 180 degrees C for about 16 minutes. Once ready, let them cool. Your fig biscuits are ready to be enjoyed 9.
Preservation
Fig biscuits can be preserved in a tin box or in food bags for a week. You can also freeze them and put them in the oven when still frozen.
