Homemade Fig Newton Cookies
Cakey and soft, with a sweet nutty filling. The perfect tea time cookie.
- 150 g Butter soft
- 1/2 cup Brown Sugar
- 2 Egg Yolks
- 1 Egg
- 2 tsp Orange Zest
- 2 Tbsp Maple Syrup
- 2 1/2 cups Flour
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 3/4 tsp Baking Powder
- 2 1/2 cups Dry Figs
- 1 Pear
- 1/2 cup Walnuts Toasted
- 1/2 cup Orange Juice
- 1/2 tsp Orange Zest
- 1/4 tsp Salt
Prepare the Dough
In a large bowl, cream together the butter and sugar until pale and fluffy. Add the yolks and egg one at a time, blending well after each addition.
Add the maple syrup and orange zest, stir to combine.
Sift in the flour, salt, cinnamon, and baking powder. Mix with a hand mixer slowly to begin with. Then after a few seconds, switch to using your hands to knead the dough into a smooth ball. If it's too sticky, add a bit of flour.
Shape the dough into a disc, wrap with plastic, and chill in the fridge for at least 2 hours.
Prepare the Filling
Combine all the filling ingredients in a food processor and blend until smooth, and the texture of thick buttercream icing. If the consistency is too thick add water 1 tbsp at a time. If it's too thin, more walnuts or figs can be added to thicken it. Set aside until ready to use.
Heat the oven to 375F. Remove the chilled dough from the fridge.
Knead the chilled dough on a lightly floured surface just to get it malleable. Don't over work it.
Roll out the dough to a 14"x10.5" rectangle. Cut the dough into 3 even strips of 3.5" each.
Transfer the filling into a piping bag and cut the end of the bag off, making an opening that's about 1/2" wide. Holding the piping bag almost straight down on top of the dough, pipe a strip along the center of each section. The strip should be about an inch wide and have quite a flat top. Fold either side of each strip up and over the filling to seal it in.
Transfer each tube of filling, seem side down, onto a lined baking sheet.
Bake for 18-20 minutes, until the strips are puffed and just starting to turn golden. Remove from the oven, and cool on the tray for a minute or two. Then using a board scraper, cut the strips into 2 inch chunks. Transfer the chunks, while still warm, into a container lined with a tea towel, or paper towel. Allow to cool in the closed container, to maintain softness and a cakey texture. Store in the container, on the counter for 5-7 days or in the fridge for 2 weeks.