These are a bit iconic and make a very Christmassy bickie for dunking into a Brew Choc, eggnog or whatever. They are great year round of course, but go ahead, get a batch on now. The prepared logs will keep a good 2 weeks in the fridge before baking, so you can have them fresh!
I do believe these are Santa's favourites, so perfect for better gifts under the tree!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 150 Grams butter BUY
- 120 Grams Brown Sugar
- half Teaspoons Baking Soda
- Pinches pink salt flakes BUY
- 1 Teaspoon ground cinnamon
- 30 Grams honey BUY
- 1 Lemon, zest and 15 g juice
- 40 Grams egg yolks (approx 3)
- 300 Grams bakers or strong flour
- 1 Batch Quick Fig Jam or as needed Recipe
Place butter, sugar, baking soda, salt, cinnamon, honey and the lemon zest into the Thermomix bowl and blend 15 sec/speed 5
Scrape down sides of bowl. Whip 4 min/Butterfly/speed 3 scraping bowl as needed.
Add the lemon juice (min 15g) and the egg yolks and blend 20 sec/speed 3 Remove butterfly.
Add a third of the flour, knead 12 sec/interval Add another third of the flour and knead 12 sec/interval Add the remaining flour and knead 12 sec/interval
Tip dough out and flatten into a disc. Wrap in cling wrap and refrigerate for 1 hour.
Knead the dough by hand until smooth. Divide dough into 4 logs.
Roll out 1 log at a time, in between 2 lengths of cling wrap. Make a 4 inch wide, fairly thin,long rectangle of dough.
Using a piping bag, with a 1cm nozzle, pipe Fig Jam down the middle of the length of the dough. Or you can just spoon it in and spread it.
Using the cling wrap that is under the dough, roll up the dough over the filling, on both sides, creating a seam in the middle. Refrigerate for at least 30 minutes.
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Cut cookie log into 5cm lengths and place seam side down on to prepared trays. They can be fairly close together as they don't spread too much.
Bake for 15 minutes, or until just starting to brown.
While hot, put your Fig Newtons into an airtight container, with paper towel separating each layer. This will steam the cookies, making them deliciously soft.
That's all the recipes!
No more recipes to load