Hey Peeps
I’ve been craving Fig Newtons lately and I thought it would be fun to try making them at home. Does anyone have a good recipe for homemade Fig Newtons they could share? I’m curious about the ingredients, baking process, and any tips for getting that perfect cookie-to-fig ratio. Thanks …
The recipe and procedure calls for butter, sugar, orange zest, cinnamon, and honey to be creamed until light and fluffy, then combined with a squeeze of orange juice and a few egg yolks to create the distinctive texture of Fig Newtons.
I just tried this recipe but could not find the ingredients measurements anywhere. Am I missing something or should I just know how much of each ingredient to add?
Guys its this simple,
Don’t be daunted by the number of steps in this recipe; each one is easy and straightforward! I’ll guide you through the entire process, and by the end, you’ll have about 60 delicious snacks to enjoy all week long. Refer to the complete recipe below for detailed ingredients and instructions. Here’s a quick overview:
Blend figs, applesauce, and orange juice into a smooth, thick paste. Transfer the paste to a pastry bag fitted with a plain 1/2-inch tip and set aside.
Using a stand mixer with the paddle attachment or an electric hand mixer in a large bowl, beat butter and both sugars until creamy and smooth. Add eggs, vanilla, flour, and salt, and mix until a dough forms. Shape the dough into a disk, cover with plastic wrap, and refrigerate for at least 1 hour.
Divide the dough disk in half, keeping one half refrigerated. Roll the dough on a floured surface into a 14×9-inch rectangle. Trim the edges to form a perfect rectangle and cut it into three 14×3-inch strips. Pipe the fig filling down the length of each strip, fold the dough over the filling, and place it seam-side down. Slightly flatten each strip.
Place the dough strips evenly spaced on a parchment-lined baking sheet. Bake at 350°F (175°C) for 15 to 17 minutes, until lightly golden. While still warm, cut each strip into 1 1/2-inch squares. Cool the cookies on a rack or store them in an airtight container with paper towels between layers to retain moisture.
Repeat the process with the remaining dough half.
Enjoy your homemade Fig Newtons
As someone who has been baking for over ten years and enjoys experimenting with a variety of baked goods, I recently decided to tackle homemade Fig Newtons. I found that the key to a great Fig Newton is getting the right balance between the soft, chewy cookie and the sweet, figgy filling. For the dough, you’ll need flour, sugar, butter, eggs, vanilla extract, baking powder, and a pinch of salt. The fig filling is made by simmering dried figs with orange juice and zest until soft, then pureeing into a smooth paste. Roll out the dough, spread the fig filling in a strip down the center, fold the dough over, and bake until golden brown. A tip I found useful is to let the dough chill in the refrigerator before baking to help it maintain its shape. This method resulted in a delicious batch of Fig Newtons that satisfied my craving perfectly.