Fig Newtons (Cookies) by DK on Aug 6, 2012
I first got to know of Fig newtons ages ago during my debut hike. Not used to so much exertion, I was bordering irritable. It dint help that my "company" kept insisting on the scenery. Agreed, I am a Nature girl out and out, but amidst facing shocking reality ("waaiittaaaminute? You mean that's muscle pain? Whoa! I have Muscles?!!!"), I was not in the mood for any greenery (except for something on my plate!). I was utterly famished and my uber fit partner brings out some Fig Newtons from our back pack. I was like - "Nah! Can we have some food please?. Isn't it like lunch time already?". He quips -"Oh yes, it is. And that's what I am giving you - Lunch!".
These are cakey with a nice chewiness to it, with that spiced fig jam giving it a delicious sweetness. Though the author of the original recipe insists on using dried figs to give that authentic Fig taste and for avoiding moisture from fresh figs, I couldn't help myself from using the homemade Fig and Ginger Preserve (Jam) I made few days earlier. That added to a nice moistness to these cookies. My little one and the Fig Newton Connoisseur in the house (the husband), loved these. You can use the dried fig filling as mentioned in the Tips section.
- Cook time:
- Prep time:
- Yields: Makes anywhere from 20-30 cookies depending on the size
Ingredients
- For the Dough
- 8 oz (abt 1-3/4 cups/ 230 grams) Whole Wheat Pastry Flour
- 4 oz (1/2 cup/ 113.4 grams) unsalted Butter, room temperature
- 3 1/2 oz (1/2 cup/100 grams) Sugar
- 1 oz (1 heapful tbsp/28 grams) raw Honey
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 2 tsp Vanilla Extract
- 1/8 tsp Cinnamon
- 1 tsp Orange zest
- 3 Egg yolks
- 1 oz (abt 2 tbsp/28 grams) orange juice
- For the Filling
- Abt 1 cup Fresh Fig Jam, see Tips
Tips
1. Figs Jam : You can use any store bought jar or your own recipe for the Jam. Or you can use the recipe given at the original source where it combines 12 Oz dried black Mission figs, 2 oz unsweetened applesauce, 1-1/2 oz honey and 1/4 tsp cinnamon and pulsed until no chunks remain (smooth consistency).
If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven
For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven
For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
Method
1.
Sift the flour in a bowl.
2.
In another bowl, add the butter along with the sugar, honey, baking soda, vanilla, cinnamon, and orange zest
3.
and cream together on medium speed
4.
until the mixture is light and fluffy.
5.
Next add the egg yolks one at a time,
6.
mixing thoroughly after each addition.
7.
Next add in the sifted flour all at once.
8.
Drizzle in the orange juice and beat the mixer on low.
9.
Continue mixing until just homogenous. The dough will be very soft and wet.
10.
Using a rubber spatula, transfer the dough to a large sheet of plastic wrap.
11.
Fold the plastic over the dough and flatten into a disc. Refrigerate it for 4 hours or overnight.
12.
Since I used my homemade fresh Fig Preserve for this recipe, I pureed it
13.
into smooth consistency to avoid fruit chunks in my filling.
14.
Making the Cookies: Preheat the oven to 325F. Even after chilling the dough will be very soft.
15.
The original recipe source suggests to roll the dough on a heavily floured surface to 1/4 " thickness and cut the dough into several 3 1/4" wide strips. After trying 3-4 times and giving up with a sticky dough ( no thanks to humidity, heat and mess in the kitchen and "I want all your attention for myself" toddler in tow), I opted to pinch of a small ball of the chilled dough ( with the remaining in plastic wrap in fridge while I worked with this one), I rolled it to abt 4" width and abt 6 " length.
16.
Dust the surface off excess flour with a dry pastry brush.
17.
Place a strip of Fig filling in the center of the dough abt 1" wide.
18.
Now to folding the dough over the filling. If its difficult, you can use a (offset) spatula to assist you in this process.
19.
Lift one long end of the dough and fold it over the filling.
20.
Repeat for the other end.
21.
With your hands, you can pat down the bars and emphasize the shape. Dust off the excess flour with the brush like before
22.
and place the cookies one by one on a parchment lined cookie sheet. This folding is quite a work and you will see that you will improve with time. You will see where I was enthusiastic, where I lost the patience and at what point my paining back said - "enough is enough" ;) But hey - lets forget that and say - Nothing better than a rustic looking home made Fig Newtons.
23.
Bake them for about 12 minutes or until puffed and light brown. They will be only slightly firm to touch and in case you find that they are still puffy and moist to touch, then bake them for few minutes more.
24.
Now trim them (as soon they are out from oven) into several 1" long cookies. I wasn't really precise so to speak. I was too impatient to just pick one up and bite into it :)
Storage: The author suggests to transfer them into a plastic container (with a lid) while still warm. You can also use a zip lock bag. This is to slightly steam the cookies ensuring that they will remain soft and cake like from end to end. If you don't do this, its still tastes as good, with the Newtons taking on a lightly drier texture, more like a cookie and less cake like. The cookies will keep, at room temperature, for about two weeks.
Storage: The author suggests to transfer them into a plastic container (with a lid) while still warm. You can also use a zip lock bag. This is to slightly steam the cookies ensuring that they will remain soft and cake like from end to end. If you don't do this, its still tastes as good, with the Newtons taking on a lightly drier texture, more like a cookie and less cake like. The cookies will keep, at room temperature, for about two weeks.
Since mine has a filling of fresh Jam, I asked Bravetart for the storing suggestion. She was kind enough to get back with a prompt reply - "I don't imagine that would change the shelf life dramatically. Maybe shorten it a bit because of the excess moisture making the cookies soft? If you have any concerns, just store the newtons in an airtight container, refrigerated; that should help them keep longer." But from the looks of it, guess I need not have worried, cos they are half empty already!
Filed Under these categories
- 226 American
- 37 Baked Goodies
- 19 Cookies/Biscuits
- 705 Kid Friendly
- 384 Nuts Free
- 227 Picnic
- 398 Pregnancy
- 292 Snacks
- 113 Wholegrain
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adapted from bravetart's recipe at serious eats
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22 Comments
By Tina on Jul 11, 2014
Thanks so much for the recipe. I made these last year when my tree was producing and I have a batch of the dough in the fridge right now chilling. This is a great recipe.
By Nithu on Mar 31, 2014
Lovely recipe. nice pictures.. Thanks for sharing.
By Celebrate 01/16 on Jan 16, 2014
[...] http://chefinyou.com/2012/08/fig-newtons-cookies/ [...]
By American Food Holidays | January 14 - 20 (Plus a little Downton Abbey) - (a)Musing Foodie on Jan 14, 2014
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By charanya on Jul 3, 2013
pls suggest
what other jams or stuffing can i use?
By charanya on Jul 3, 2013
can i use chocolate sause instead of fig jam?
By figgy jam | Marina Eats on Jun 3, 2013
[...] homemade fig newtons (I’ve been searching for recipes online and found one or two promising ones, but have never actually made these [...]
By Infiniteline on May 17, 2013
Thanks for the recipe! However, we were having a bit of difficulty making the fig bars magically transform into sushi for step 18. Can you help us with that? 8-O
By Caitlin on Jan 23, 2013
This is exactly what I have been looking for! I have somehow got myself knee deep in fig preserves and figured that some smart cookie (or fruited cake) had done it before me: use it up filling a Newton. My fig preserves are a mistake, halfway scorched so now it all tastes a bit caramely, but still salvegeable!
By Carlenes Thomas RD » Whole Wheat Fresh Fig Newtons on Sep 18, 2012
[...] a recipe book (in my free time), I started researching fig bars. This whole wheat, fresh fig newton recipe from Chef In You is amazing and I only changed the filling. The dough is perfection and I cannot keep these bars [...]
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By Veena on Aug 10, 2012
Hi DK - atlast i got to post my fig rolrecipe as wel. mine is eggless....nutritious snacks are what I am normally after. Figs are extremely good for our health and when combined with wholewheat, it makes a perfectly filling snack for the whole family. Fig rolls, now on http://tastefullyveggie.blogspot.co.uk/2012/08/fig-rolls-eggless.html
By amber on Aug 9, 2012
:!: I divided the dough in half and made two rolls. I only had two eggs so I added half a banana for the other. They really turned out delicious. The dough is very tasty. I will make this again!
By Nark on Aug 8, 2012
We used to be able to get Apricot Newtons from our Helm's man. I loved them. so happy to try the dough recipe with Apricots.
By CoolCake on Aug 7, 2012
Wow, i just LOVE Fig Newtons. By the way, this cookies are also great with dates 8)
Oh that's an awesome idea! Thanks Coolcake :) --DK
By lathanarasimhan on Aug 6, 2012
The name sounds like some missile! :lol: All cookies can be made without egg. Dried fig would be better option for egg less recipe.These look delicious!
I have to catch up with all your recipes that I've missed!
Now that you mention it, it does sound like a missile Lathamma :) How are u and Laks (and ur adorable pethi?) Its been ages indeed! --DK
By Gail on Aug 6, 2012
Wow - I never thought of making fig newtons from scratch. cooooul. I'll be trying them out. As a non-hiker and a foodie, yes, I can imagine your face on that hike! :-x By the way, any chance you can tell me how you put your website url on the photos?
I use a software called Photostudio to do that :) --DK
By amber on Aug 6, 2012
:wink: It is fig season here in Mexico. I made the jam which my husband is crazy about. We are excited to try making these fig newtons tomorrow!!
By Archana on Aug 6, 2012
Look absolutely delicious. Great pics.
I am hosting WTML All through August’12. Do send me your entries
By Arch on Aug 6, 2012
What beauties ! Would love to try it out...
By Neha on Aug 6, 2012
Can we make this recipe without egg?
Please advise if using banana as egg replacement should work?
I am not sure - but its worth experimenting, I guess. Do check out my Tips section for the exhaustive Egg replacement list and how to's --DK
By James emenaker on Sep 13, 2015