gives you power and treats you right!
I was talking to my brother today about him working till late at night and getting up early again. First thing that came to my mind was, that I want to make him something that gives him energy during a long working day.
This fig bar is light, crisp and not too sweet. The chewing experience is like poppy seeds. The little seeds of the figs are cracking in your mouth with every bite. Figs are power fruits they are rich of carbohydrates, potassium, calcium, magnesium and iron.
Fig Bars (adapted from Cynthia Barcomie’s Baking Book)
- 1/2 cup (120 g) butter or lactose free margarine
- 1/3 cup (65 g) sugar
- 1 egg
- 1/4 teaspoon vanilla sugar/vanilla extract
- 1 3/4 cup (210 g) flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon grounded nutmeg
- a pinch of salt
- 1/2 pound (250 g) dried figs
- 1 ounce (30 g) almonds
- 1/4 cup (60 ml) apricot jelly
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon lemon zest
- 1/4 tablespoon cinnamon
Mix all the ingredients for the pastry dough with an electric mixer together. Form a disk, wrap in foil and let chill in the fridge for at least 1 hour.
Mix all the ingredients for the filling in a food processor till you get a smooth paste.
Line a baking sheet with parchment paper.
Preheat the oven to 375 degrees Fahrenheit (190 Celsius).
On a floured surface you roll out half of the dough to 0,2 inch (0.5 cm) thickness. Make sure there are no holes.
It should have a size 15* x 8*inch (40 x 20cm).
Make a horizontal stripe through the center of the dough to put half of the filling, leaving enough room at the top and the bottom, so you can fold the dough over on top of itself. Press both sides together.
Transfer gently with the edge to the bottom to the baking sheet.
Repeat the process with the other half of the dough.
Bake for 20 minutes, until golden brown. Let cool for five minutes and cut in desired pieces.
they are a little addictive like potato chips, you wouldn’t stop munching them down….