Homemade Healthy Fig NewtonsI think one of the best signs to tell if someone is getting older, is the use of the phrase: “I remember when I was young…” And I think I’m getting old lol, because I said the exact same phrase a few months ago when I was in Miami on vacations. I tried some Fig Newtons, and they didn’t taste as good as I remembered. Homemade Healthy Fig NewtonsYou can’t find Fig Newtons in Mexico, so my memory for these cookies comes from when I was a child, and we went on vacation to the United States. I remember that my mom loved them. because they were filled with figs, and in Mexico most biscuits are filled with strawberry or pineapple, not with figs. Homemade Healthy Fig NewtonsA few days ago I saw some fresh figs at the supermarket and decided that I wanted to bake something with them. I looked for Fig Newtons’ recipes to see if the homemade version tasted better than the retail version (Conclusion, once more, the homemade version beat the commercial version). I reviewed several recipes and I decided to do a fusion of recipes. I chose to make a whole-wheat dough, with little butter and a little hint of orange; for the filling I went for a version with figs, orange and vanilla.Homemade Healthy Fig NewtonsI didn’t want to have a lot of Fig Newtons at my reach, so I did a smaller recipe. I think there are two types of people when faced with stress: the ones which don’t eat at all and the binge eaters. Unfortunately I am the second type, and when I’m nervous I eat whatever it’s in front of me. Homemade Healthy Fig NewtonsAfter filling the cookie dough, I had about three tablespoons of the fig jam as leftovers. It’s a fabulous jam, so I used it the next morning in my breakfast, my toast was so delicious! Probably the next time I find fresh figs, I will buy them only to make this jam.

Homemade Healthy Fig NewtonsThese are some delicious cookies, made ​​with fresh ingredients. And they taste a thousand times better than the commercial cookies. In addition, you can cut them into smaller pieces and keep them on hand for when the anxiety for something sweet strikes.

Homemade Healthy Fig Newtons
Yields 24
Print
Prep Time
12 hr
Cook Time
20 min
Total Time
12 hr 20 min
Prep Time
12 hr
Cook Time
20 min
Total Time
12 hr 20 min
For the Fig Jam Filling
  1. 400 grams (14 oz) fresh ripe figs
  2. ½ orange, peeled seeded and finely chopped
  3. 56 grams (2 oz) sugar
  4. 1 teaspoon orange zest
  5. ⅛ teaspoon salt
  6. ¼ teaspoon vanilla extract
For the dough
  1. 75 grams (2.65 oz) all-purpose flour
  2. 75 grams (2.65 oz) whole-wheat flour
  3. ⅛ teaspoon baking soda
  4. ⅛ teaspoon salt
  5. ⅛ teaspoon ground cinnamon
  6. 90 grams (3.17 oz) unsalted butter
  7. 65 grams (2.29 oz) sugar
  8. 1 Tablespoon honey
  9. ½ teaspoon orange zest
  10. ½ teaspoon vanilla extract
  11. 1 egg yolk
  12. 1 Tablespoon orange juice
For the Fig Jam Filling
  1. Wash the figs, trim the stem and then cut them in quarters.
  2. In a non-reactive casserole, combine figs, orange, sugar, orange zest and salt. Stir to combine. At medium heat, bring to a boil. Reduce heat and simmer for 30-35 minutes, stirring constantly, or until the jam has a thick and sticky consistency. Remove from heat and allow to cool. Use an immersion blender, or a blender, and blend until the fig jam has a smooth consistency. Transfer to a glass bowl, cover and refrigerate.
For the cookies
  1. In a medium bowl, sift together the flours, baking soda, salt and cinnamon. Reserve.
  2. In a stand mixer fitted with the paddle attachment, cream the butter with the sugar, honey and orange zest. Add the egg yolk, vanilla extract and orange juice. Mix until well incorporated. Add the dry ingredients and mix on low until a dough forms.
  3. Wrap the dough in plastic wrap and shape into an even flat disc. Refrigerate until firm, preferably overnight.
  4. Preheat oven to 180°C (350°F). Line one baking sheets with parchment paper or a silpat mat.
  5. Take the chilled dough from the refrigerator and dust the work surface with flour. Roll dough into a 30 x 28 cm (12 x 11 in) rectangle. The rectangle should be very thin, approximately 0.5 cm (1/4 of an inch). Divide the dough into 4 rectangles, each one 30 x 7 cm (12 x 2.75 in).
  6. Spread the fig jam filling along the center of each rectangle, leaving a 1.5 cm (0.5 in) border in each side. Gently fold one side of the dough over the fig jam, then fold the second side over the first, gently press the dough together at the edges.
  7. Cut each log into cookies, I used three fingers as a measuring aid. Transfer to the prepared baking sheet and bake for 20-25 minutes, or until golden around the edges.
  8. Enjoy!
Adapted from The Faux Martha
Adapted from The Faux Martha
Sweet Cannela https://www.sweetcannela.com/

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