These are inspired by the fig rolls Paul Hollywood shared on the GBBO’s website. Surprisingly I saw that the difficulty is marked as Challenging?! For me these are quite basic. Because I’ve used muscovado instead of light muscovado, the dough was a bit darker and so were the fig rolls. Keep this in mind if you want to make lighter biscuits.

Next time when I’m baking these I will not make the fig paste following Paul’s idea, but instead I’m going to blitz the figs in the food processor without boiling them. Figs are not as dry as the dates, so I don’t see the need to do that. Also, this means I have a reason to make these again, soon.

h2>Ingredients for 16 fig rolls:

– 175g plain white flour
– 50g margarine
– 40g muscovado sugar
– 1/2 tsp baking powder
– 1 egg
– vanilla paste
– 250g dried figs
– 10g sugar
– 1 tsp cinnamon

Start by making the dough. Beat the sugar with the margarine for a minute or so. Add the egg and the vanilla paste and mix until these ingredients are incorporated as well. Add the flour and the baking power and mix until the dough is formed. Cover the dough with cling film and refrigerate for 30 minutes.

Meanwhile, make the fig filling. Cut the figs in half and put them in a small pan. Add the sugar and only a bit of water, not too much or you’ll have to wait for a long time for the water to evaporate and that is pointless. Place the pan over medium heat and bring to boil. Reduce the heat and leave to cook for up to 10 minutes, until the figs are soft and they start forming a thick mixture. Add the cinnamon and blitz with a hand blender until the figs are made into a paste. Alternatively, you can use a food processor. Let the mixture chill for 10 minutes.

Heat the oven to 200C or 180C for fan ovens. Roll out the biscuit dough on the worktop. Use a bit of flour so the dough doesn’t stick to it. Cut two long sheets of dough. Make two cylinders from fig paste. Use flour so the fig paste doesn’t stick to your hands. Put the fig rolls in the middle of the sheets. Brush a bit of water on the sides of the dough, so they will stick easier. Lift and roll the dough over the filling, covering it. After you’ve made the two rolls, cut them in equal sizes.

Place the fig rolls on the baking tray that was lined with baking paper. Using a fork, flatten the rolls a bit, so they have the distinctive look. Bake the biscuits for 12 to 15 minutes. Take the tray out of the oven and leave the biscuits for a few minutes on the tray. Transfer them on a cooling rack to cool completely before serving.