Fig Newtons Recipe

16 August 2022

Views: 138

Though there are a few components, these cookies come together pretty easily. You start by making a homemade fig jam for the filling. It’s a simple as simmering the figs with some fruit and sugar in a pot until they cook down to a jam-like consistency. The cookie shell for the filling is a tender shortbread and it is really delicious. I will warn you though, the dough is really soft (even chilled). It’s a bit tricky to work with, but as long as you keep your surface well-floured and follow the instructions for using the parchment to help you fold the dough around the filling, it’s very doable. I loved that even after baking, the cookies were soft and tender. Their texture is slightly crumbly thanks to the shortbread, which pairs perfectly with the sweet fig filling. These homemade fig newtons were definitely worth the 9 month wait. I just hope I can find more figs to bake them again sometime.
By Tracey
Fig Newtons
from Flour by Joanne Chang and Christie Matheson
Fig Jam Filling

2 pints (680 g) Black Mission figs (about 30 figs)
1 orange, peeled and finely chopped
1/2 cup (110 g) packed light brown sugar
1 tablespoon lemon zest (from about 1 lemon)
1/4 teaspoon kosher salt
1 teaspoon vanilla extract


1 cup (140 g) all-purpose flour
1 cup (120 g) cake flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
6 tablespoons (75 g) granulated sugar
2 tablespoons confectioners’ sugar
1 egg yolk
1 teaspoon vanilla extract
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