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.