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You are here: Home / Sweet baking / My Honey Fig Cookies

My Honey Fig Cookies

3 Comments Sweet baking Cookies, figs, honey

At night, in my sleep, I dream up recipes. These cookies came to me like flying angels with little wings. Light and delicate, buttery with a soft and sweet center. And I love the combination of crunchy and chewy. My goal is the perfect marriage of taste and texture. These cookies are on the road to that goal.

Eat them fresh of course!

Ingredients for the Honey Fig Cookies

200 g pastry flour

150 g fresh dairy butter in cubes

100 g fine sugar

Pinch of salt

½ tsp grated cinnamon

5 good quality dried figs

Tbsp runny honey

Making the Honey Fig Cookies
Put the dried figs in a saucepan and add some water until they are half covered. Let boil for a while until soft. Let them cool for a while and then blend them with the honey to a smooth paste. You can also add a hint of cinnamon to this paste. Keep in the fridge until needed.

For the dough: put flour, salt, cinnamon, sugar and butter cubes in a large bowl. Quickly combine to form a dough, shape into a disc, wrap in clingfilm and let it rest for 30 minutes in the fridge. Roll out the dough, nice and thin (2 mm), between two sheets of cling film and cut out shapes with a cookie cutter for tops and bottoms.

Preheat the oven at 170ºC / 340ºF.

Place the bottom halves on a baking tray lined with baking paper and add a teaspoon of the fig mixture in the middle. Cover with the top halves of the dough and press lightly on the sides and in the middle so the cookie is closed and the paste is evenly spread. Bake them in the oven for about 25 minutes until very light brown (use a conventional oven, not a fan setting). Cool on a rack and serve with a pot of freshly brewed chai.

Sweet baking Cookies, figs, honey

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Comments

  1. Julia says

    October 13, 2006 at 11:02

    wow – these are looking good (!)
    ze zien er nu ook al aardig perfect uit, hoor (!) =) heb nog nooit dadel in koekjes gegeten…yum!

    Reply
  2. Administrator says

    October 12, 2006 at 17:06

    Hallo Marjett,

    Goed idee ook dadels! Ben ik dol op. Ik ben ook aan het experimenteren met gedroogde abrikozen. Dat van die heteluchtoven zeg ik omdat de koekjes door de hete lucht heel snel te bruin worden en daardoor een andere smaak krijgen. Je kunt er mee experimenteren en kijken wat je zelf het beste vindt. Een combinatie van een gedeelte hete lucht en een gedeelte conventionele oven kan ook bijvoorbeeld. Het hangt een beetje van je oven af, iedere oven is anders. Deze koekjes moeten een beetje blond zijn vind ik, net als boterbiesjes.

    Dank voor je reactie.

    Groet,

    Marieke

    Reply
  3. marjett says

    October 12, 2006 at 16:05

    Ook lekker met Iraanse dadels denk ik. Waarom geen heteluchtoven?

    Reply

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