This cookies were actually inspired by one of Sarah Britton’s recipes. She’s one of my favorite blogger and her fig newtons were the first thing that drew my attention to her blog. My recipe came out as a result of falling in love with oat crackers.
They’re really simple to make, without any added sugar since figs are already sweet enough and made out of whole grains. I tried making them both with butter and with coconut oil. The butter pastry was easier to work with, but it turned out to be more compact and dry when baked. The coconut version vas more hard to work with. It was more crumbly and there were occasional cracks. But baked, those cookies were delish. Despite those cracks, they did hold together and they looked gorgeous. So I opt for vegan. Coconut.
- 200 g rolled oats
- 45 g coconut oil
- 1 tsp baking powder
- 1/4 tsp salt
- 50 – 70 g water
- 140 g figs
- 2 tsp vanilla extract or 1 vanilla pod
- 2 Tbsp cognac or spiced rum
- 2 teabags of Earl Grey in 1,5 dl water
- 3 tsp chia seeds
- Prepare the fig filling. Pour 1,5 dl water on 2 teabags of Earl Gray. Let infuse for 3-4 mins. Chop figs in quarters. Pour over tea and let sit for 15 mins. Using a hand blender mix well in a smooth paste. Add vanilla, chia and cognac and let infuse.
- Grind rolled oats in flour consistency using a food processor or a coffee grinder.
- Add baking powder and salt.
- Add coconut fat to oat mixture and combine evenly with your fingers.
- Add 50 g water. Add more if necessary, it depends on the oats. Mix with a wooden spoon and let sit for 10 – 15 mins. Do consider that oats will soak up and adding more water might be necessary if too dry.
- Kneed the pastry. Make a ball and put it in-between two sheets of parchment paper. Roll the pastry 0,5 cm thick.
- Make a rectangle at least 12 cm wide. Cut off excess. Generously add fig filling in the middle. Fold both sides and seal (spread some water on the pastry, it will act as a glue). If the dough cracks while folding, don’t worry, the filling will hold it together.
- Cut the roll on small rectangles.
- Bake at 180ºc for 30 mins or until golden brown.
- Cookies will be at their best two days later!
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