Fig rolls

Fig rolls

INGREDIENTS

Fig jam

900g figs

450g granulated sugar

 

Shortbread

120g plain flour

50g caster sugar

50g cornflour

125g unsalted butter

 

METHOD

FOR THE JAM

1½ lemons

Remove the stalk from the figs, halve then slice each half and chop each slice in half.  Place in an ANTA salad bowl, pour over the sugar and the grated lemon and juice of the lemons, stir cover and leave to stand overnight.

Heat the figs mixture and bring to the rolling boil, turn the heat down and simmer for about 35 – 45 minutes until the jam is thick and syrupy.

Spoon into warm sterilized jars, seal, label and store.

FOR THE SHORTBREAD

Preheat the oven to 170C / gas 3.

 

Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Stir in the sugar. Bring together with your hands.

Roll out the dough into a rectangle about 3mm thick. Cut into 2 lengths. Spread 2 table spoons down the middle of each half. Roll and divide each into 4, transfer to a tin.

Bake for 30 minutes until just coloured.

Dust with caster sugar.

Serve on an ANTA tile.

Heat

Heat
Published By: E E Edward Nyman     8 Feb 2020

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