450g granulated sugar
120g plain flour
50g caster sugar
125g unsalted butter
FOR THE JAM
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.