Gluten Free Fig Newtons

🧂 Ingredients

• 250 grams 1:1 gluten-free flour blend
• ½ teaspoon kosher salt

  or coarse salt
• 112 grams unsalted butter
• 55 grams granulated sugar
• 60 grams light brown sugar
• 1 large egg

  (50g)
• 2 egg yolks

  (40g)
• 1½ teaspoons vanilla extract
• ½ tsp lemon extract
• ¼ tsp orange extract
• 250 grams (9 oz) dried Figs

  see notes
• 450 grams water
• 2 tbsp honey or brown sugar
• ¼ tsp lemon extract
• pinch of salt

Instructions

• 1 Whisk together the flour, and salt. Set aside.
• 2 Place the butter, sugar and extracts in the bowl of an electric stand mixer and
  beat until light in color. Add the egg and egg yolks, one at a time, beat to
  combine after each addition.
• 3 Put the mixer on low speed, and gradually add your flour mixture. Beat until the
  dough pulls away from the side of the bowl.
• 4 Wrap the dough in plastic and refrigerate for at least an hour.
• 5 Simmer the figs, water, honey and salt in a medium saucepan over medium heat,
  stirring occasionally, until the figs are very soft, and the liquid is syrupy,
  15-20 minutes. There should only be 4-5 tablespoons of liquid remaining in the
  pan when they're done.
• 6 Let the mixture cool slightly. Puree the figs and the liquid in a food processor
  with the lemon extract until the mixture has a thick, smooth, jam consistency.
  Set aside to cool.
• 7 Once cool, transfer the filling into a pastry bag with a plain round tip.
• 8 Preheat oven to 350 degrees.
• 9 Remove the dough from the fridge.
• 10 Knead the cool dough briefly on a piece of parchment until pliable and smooth,
  then dust with flour and roll into an 8-inch square. Sprinkle both sides with
  flour and roll into a 13 1/2 -14-inch square. Move the dough around and check
  underneath frequently to make sure it is not sticking, use a little additional
  flour if needed. Once you have the correct size, brush off excess flour, and
  trim to a 13-inch square. Cut into four 3 1/4-inch-wide strips.
• 11 Transfer the parchment with the strips of dough onto a baking sheet. (all 4
  strips will fit on a single sheet).
• 12 When filling the cookies you want the dough pliable enough that it won't crack
  when you bend it but still cool enough that it doesn't tear as you work with it.
  If the dough has warmed too much during rolling, place a cold cookie sheet (from
  the freezer) on top for 10 minutes to chill, or place it back in the fridge for
  a few minutes.
• 13 Remove the strips from the fridge and gently press down along the edges of each
  strip to slightly flatted the part of the dough that will overlap.
• 14 Pipe a 3/4-inch-wide strip of filling down the center of each portion. If needed
  use an offset spatula to flatten and widen your strip of filling. Fold a long
  flap of dough over each strip to the middle of the filling, brush away excess
  flour. Fold the other side up and just barley overlap. Gently press down on each
  strip to flatten and even out the filling. Place the bars in the fridge for 10
  minutes to firm up.
• 15 Remove the bars from the fridge and carefully roll them over so that the seem
  side is on the bottom. Gently press down if needed. Make sure all four bars are
  evenly spaced on your baking sheet.
• 16 Bake until the bars are slightly puffed and firm, without any significant
  browning, about 18 minutes. Leave the bars on the baking sheet and immediately
  cut into 1 1/2-inch pieces with a bench scraper. Cover with a kitchen towel and
  top with another baking sheet that you have turned upside down. This will trap
  the steam as they cool and retain moisture which creates a soft and cakey
  texture that is unique to fig newtons. After 30 minutes, carefully transfer to
  an airtight container, with a paper towel between each layer. Cover and let them
  sit for at least 6 hours before serving; prior to that, the cookies will not be
  as soft and cakey. These cookies get even better on day two and day three. Store
  for up to 1 week at room temperature or up to a month in the fridge.

Nutrition Info