Fig Bars (for Adults)
One of the things we most like doing is to make for ourselves various iconic foods that are normally left to commercial interests to assemble (see for instance our series of entries on DIY Mustards). Here we show you how to make your own ‘Fig Newtons’ although our cookies have little in common with these seedy comforts from our childhood. The following recipe is a bit of a mongrel, with the cookie casing coming from Nick Malgieri’s 2000 Cookies Unlimited, the filling being adapted from a recipe related by Regan Daley's 2001 In the Sweet Kitchen, and with the assembly following the instructions provided by Helen Witty & Elizabeth Schneider Colchie’s 1979 Better Than Store Bought (ISBN 0060146931). Our recipe differs from a store bought ‘fig newton’ not only by being impeccably fresh but also by having more filling and more importantly by having that filling be far more interesting than just figs and sugar. Working from a Sicilian crostata base, we here have created a fig and date filling flavored with cocoa and coffee liqueur. It is complex with layers of flavors, and we doubt sincerely that you’ll ever be able to go back to a store-bought newton again. One of our yardsticks to determine how good these recipes are is seeing how long it takes us to make them again. We’re already planning out next batch. Cookie Dough 2¼ cups white flour Combine flour, brown sugar, salt and baking powder in the bowl of a kitchen mixer. Using the paddle attachment, beat in the butter until a coarse meal is formed. In a small bowl whisk together the egg and vanilla and add into the mixing bowl. Run the mixer at a medium-low speed until the dough holds together, no more than a minute. Remove the dough from the mixer, wrap in plastic, and let chill in the refrigerator for at least an hour. Filling½ pound dates, pitted and chopped Combine dates, figs, orange juice, milk, sugar and cocoa in a heavy bottomed sauce pan and bring to a simmer over medium-low heat. Cook for 5-7 minutes, stirring constantly, until the mixture becomes thick. Remove from heat. Add in water and coffee liqueur and puree until a uniform paste is formed. If the filling seems too thick, add in more liqueur. Cool to room temperature. Assembly and bakingPreheat oven to 400º F. Place the cooled filling into a pint Ziploc bag. Seal the top and snip a corner off one corner of the bottom. Divide the dough into four equal pieces, and return all but one to the refrigerator. Quickly roll the dough into a 6” x 18” rectangle. Pipe a 1” wide bead of filling about 4” from one of the short side ends and across the entire length of the long end. Fold the shorter side of the dough over the filling, and paint with a little water. Now fold the longer side over the top. Gently transfer the filled cylinder to a parchment-lined cookie sheet. Repeat for the remaining 3 pieces of dough. Bake for 12-15 minutes until the cookies turn golden brown. Remove from the oven and let cool. Cut the cylinders into 2-3” long pieces.
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