We got figs in our Bountiful Basket this week and so I just had to make fig newtons. This recipe is actually quite versatile, you can use any type of jam as your filling, or have the cookie as a simple sugar cookie and frost it. Or just make the fig jam and spread it on toast. :)
What I love about making jams are that they can be really easy, I only use two ingredients fruit and sugar, and it turns out. This fig jam I used my same basic recipe, but ended up cooking it for a little be shorter period of time, it thickened within 6 minutes, where some of my berries take 10-12 minutes.
adapted from here
1/2 cup dairy free margarine
1 cup sugar
2 large eggs
1 teaspoon dairy free milk
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
3 1/2 cups gf flour blend
1/2 tablespoon baking powder
1/2 teaspoon salt
1 cup fig jam (recipe below)
Preheat oven to 350F. Cream butter and sugar together. Add eggs, one at a time. Add milk, vanilla, and nutmeg. Mix well.
In a separate bowl combine flour blend, baking powder, and salt. Add flour mixture to the butter/egg mixture. The dough should be the proper consistency for rolling out, if it's too sticky add a little more flour.
To make the newtons, divide the dough into 2-3 portions. Roll out the portions out on parchment paper (I do this so I don't have to use extra flour) So they are about 4-5 inches wide and 10" or more inches long, depending on the size of portion used. The dough should be about 1/4" thick. Spread jam along one side of the length of the dough and carefully fold the dough over and press the edges together. Cut in 1 1/2-2" slices.
Bake at 350F for 20 minutes.
3/4 cup fresh figs (peeled and mashed)
3/4 cup sugar
Combine figs and sugar in a saucepan and heat over medium heat until it boils...boil over medium heat for 6-8 minutes or until it thickens. Cool and use as filling.
This post is featured on Slightly Indulgent Tuesday, Gluten Free Wednesdays, Real Food Weekly, and Allergy Friendly Friday.