Egyptian Fig Roll Cookies

Name: Egyptian Fig Roll Cookies
Prep time: 240 min
Cook time: 15 min
Total time: 255 min
Yield: 24 cookies
Cuisine: Egyptian
Ingredients: 8 oz dried figs; 1 tbsp honey; 0.25 cup water; 1 pinch nutmeg; 1 pinch cardamom; 1 pinch cinnamon; 2 oz flour; 3 oz spelt flour; 0.5 tsp cinnamon; 1 pinch baking soda; 1 pinch salt; 1 oz salted butter; 2 oz non-hydrogenated shortening; 1 oz brown sugar; 2 egg whites; 0.5 tbsp alcohol-free vanilla extract; 0.5 tsp alcohol-free orange extract

Figs, honey and egg whites come together in these cookies, scented with nutmeg and cardamom and baked in the oven.

4 hr 15 min · Serves 24 · Takes some skill

Method

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Time: Prep 240 min · Cook 15 min · 255 min total
Difficulty: hard

1
Filling:. Mix the ingredients in a small saucepan and bring up to a gentle simmer. Cook for 30 minutes, until all the liquid is absorbed and figs begin to turn into a "paste".
30 min
2
Transfer to a food processor and purée a thick consistency. Cool completely, then transfer to a plastic zip-top bag and set aside.
3
Dough:. Whisk together the flours, baking soda and salt. Set aside. Cream the butter, shortening, sugar, egg whites and extracts in a bowl.
4
Add the dry ingredients, beating to combine into a dough. Wrap well in plastic and chill at least one hour.
5
Assembly:. Preheat the oven to 325 and line a baking sheet. Roll the dough into a thin layer (less than 1/4") on a floured surface or between sheets of waxed paper.
6
Slice strips about 3 1/4" wide, and pipe the filling along the centre of each. Fold the sides over the filling, lightly pressing down to seal (add a brushing of water if necessary to stick).
7
Slice into "two bite" sized pieces (about 1") and place on the lined sheet. Bake, one sheet at a time, for 12 minutes. Keep unbaked cookies in the fridge between bakes (or freeze for later baking).
12 min