I love fig rolls, and had a smile branded across my face when they were announced as a technical challenge on Bake Off. Not everyone is so fond of them – yet what could be better than a crumbly, fragrant cakey-biscuity pastry with a sticky mass of rich dried fruit in the centre? Although, strictly speaking, figs are not fruit – they are best described as inverted flowers.
Dried figs are energy-rich and full of nutrients, so are perfect for an exercise snack. At this time of year, I sometimes need a bit of motivation to get on my bike, so I have given this version a tropical twist to brighten the ride.
Makes 20 rolls
For the dough:
40g desiccated coconut
175g plain flour
½ tsp baking powder
½ tsp salt
100g caster sugar
50g ground almonds
100g unsalted butter
1 egg, beaten
For the filling:
200g dried mango
250g dried figs
In a dry frying pan, toast the coconut on a medium heat until golden brown.
Put the flour, baking powder, salt, sugar, almonds and toasted coconut in a mixing bowl.
Melt the butter and stir this through the dry mix.
Add the egg and bring together until a dough. Place in the fridge for 60 minutes.
Very gently simmer the dried mango and 100ml of water until the water has gone (about 15 minutes).
Blitz the mango and figs together in a food processor until a sticky mass.
Roll the dough to 20cm by 30cm and cut down the middle lengthways.
Divide the fig mixture in two. Take one half and spread along the centre of one of the dough oblongs. Roll this up and pinch the edges together. Repeat with the other.
Place in the fridge to chill for 30 minutes.
Heat the oven to 200C (180C fan)/400F/gas mark 6.
Slice the rolls into 3cm portions and place on a lined baking tray.
Bake for 17 minutes, until golden brown at the edges.
