Another adorable cookies full of festive spice that I made for my Christmas cookie collection. Figs are definitely something I like a lot! Paired with warming spices like cinnamon and nice butter cookie dough it is a flavor-packed bite.
For the dough:
- 150 g cold butter
- 80 g brown sugar
- ½ tea spoon ground cinnamon
- 300 g all-purpose flour
- 1 egg
- 1 soup spoon crème fraiche
- pinch of salt
For the filling:
- 300 g dried figs
- 50 g mascobado sugar
- 1 vanilla bean, seed scraped out
- 200 ml apple juice
Remove the stems of dried figs and quarter them. Boil in a pan: quartered figs, sugar, apple juice, vanilla bean and scraped seeds. Let it simmer for 15 minutes at middle heat and stir occasionally.
Once cooked, take out the vanilla bean and put everything in a food processor and chop it to purée. Set aside to cool down completely.
For the dough, sieve the flour in a bowl. Add sugar, cinnamon, salt and cold butter cut into cubes. Form a crumble mixture with your fingers. At the end, add egg and crème fraiche. Knead quickly to a smooth dough, which you wrap into plastic foil and leave in the fridge for 1 hour (or longer).
Roll out the dough on floured surface to a rectangle of approx. 40 x 30 cm.
Spread the cold fig filling evenly and leave 2 cm free space at the borders. Roll the dough from one of the longer sides of the rectangle. Wrap the roll with plastic foil and put it in the freezer for 1 hour.
The roll will be easier to cut into pieces if half frozen.
After one hour take the roll out of the freezer and cut it into 5 mm thick slices with a sharp knife. Transfer the slices on a tray layered with baking paper. Leave some space in between…
Bake the cookies for 15-20 minutes in the preheated oven at 180°C. Let them cool down and store them in a closed box.