Homemade Fig Newtons Recipe

Ingredients

• 113 g (½ cup)unsalted butter, softened
• 100 g (½ cup)light brown sugar
• 1 largeegg, at room temperature
• 5 ml (1 teaspoon)vanilla extract
• Zest of ¼orange
• 125 g (1 cup)plain flour
• 60 g (½ cup)wholemeal pastry flour
• 1.25 ml (¼ teaspoon)cinnamon
• 1.25 ml (¼ teaspoon)bicarbonate of soda
• 2.5 ml (½ teaspoon)salt
• 255 g (9 oz)dried black Mission figs
• 120 ml (½ cup)water
• Juice of ½orange
• Zest of ½orange
• 2.5 ml (½ teaspoon)cinnamon
• 2.5 ml (½ teaspoon)salt
• 15 ml (1 tablespoon)honey

Instructions

1. 1

   Cream butter and sugar

   In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 3 minutes. Beat in the egg, vanilla extract and orange zest.

2. 2

   Mix the dry ingredients

   In a separate bowl, combine both flours, the cinnamon, bicarbonate of soda and salt. Sift them over the butter mixture, then mix just until combined.

3. 3

   Chill the dough

   Gather the dough into a ball and cover it with cling film. Chill for at least 1 hour or for up to 1 day.

4. 4

   Make the fig filling

   Put all the filling ingredients except the honey in a small saucepan and cook over low heat for 10 minutes, until the liquid has evaporated and the figs begin to plump. Take the pan off the heat and let the mixture cool for a few minutes. Transfer it to a food processor, drizzle in the honey and pulse to make a thick paste. Remove the paste and put it in a large resealable bag.

5. 5

   Prepare the oven

   Heat the oven to 163°C (325°F). Line a large baking tray with a silicone mat or baking parchment and set it aside.

6. 6

   Roll and cut

   On a floured surface, roll the chilled dough into a 25 × 36 cm (10 × 14 inch) rectangle, trimming the edges evenly with a knife or pizza cutter. Cut it lengthways into three strips, each 9 × 36 cm (3.5 × 14 inches).

7. 7

   Fill and shape

   Snip a 2 cm (¾ inch) opening from one corner of the bag and pipe the fig paste down the middle of each strip. Carefully fold both dough edges over the filling to form a log, sealing the edges as well as you can. Roll each log gently to join the dough, then place it seam-side down on the prepared tray.

8. 8

   Bake and slice

   Bake for 20 minutes at 163°C (325°F), then switch on the grill for 1 minute to brown the tops slightly. Remove from the oven and cut each log into 5 cm (2 inch) biscuits.

What are Fig Newtons?

Fig Newtons are American fig-filled biscuits, with a soft cookie exterior wrapped around a sweet, dense fruit centre. Their familiar shape comes from baking the filling inside a dough log and slicing it after baking.

This homemade version uses dried black Mission figs cooked with orange, cinnamon and honey. A blend of plain and wholemeal pastry flour gives the dough a tender, gently nutty character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 131 calories, 3g protein, 22g carbs, 5g fat.

The flour, brown sugar and figs supply most of the carbohydrates, while butter contributes most of the fat; the egg and flours add some protein. Pair a biscuit or two with yoghurt and fresh fruit for a more balanced snack.

Build a soft cookie dough

Creaming: Beat the butter and brown sugar until pale and fluffy, about 3 minutes, before adding the egg. This helps the dough come together evenly.

Flour: Mix the dry ingredients separately and stop mixing as soon as they are incorporated. Chilling the dough for at least 1 hour makes it easier to roll and handle.

Make a thick fig paste

Simmer: Cook the figs with the water, orange juice and zest, cinnamon and salt over low heat for 10 minutes. The fruit should begin to plump as the liquid evaporates.

Blend: Let the figs cool for a few minutes before processing them with the honey. Aim for a thick, pipeable paste that stays centred on the dough rather than spreading.

Shape the filled logs

Roll: Flour the work surface lightly and aim for an even rectangle so the three strips are similar in size. Trim the edges for neat strips if needed.

Seal: Pipe the filling down each strip, then fold the dough over it and press the seam closed. Place the logs seam-side down to help keep them together as they bake.

Check the bake

Bake: Give the logs 20 minutes at 163°C (325°F), then grill them for just 1 minute to colour the tops. Keep an eye on them under the grill, as they can brown quickly.

Slice: Cut the logs into 5 cm (2 inch) pieces after baking. The biscuits will be soft while warm, so use a sharp knife and handle them gently.

Serve and enjoy

The orange and cinnamon make these biscuits a natural match for tea or coffee, and their soft texture works well as a small afternoon snack. Serve them on their own or with fresh fruit and yoghurt for a more substantial plate.

For tidy edges, let the logs settle briefly after baking before cutting. If the filling squeezes out, wipe the knife between slices.

Recipe notes & tips

• Measure the butter softened but not melted so it creams properly with the sugar.
• Chill the dough for at least 1 hour to make it less sticky and easier to shape.
• Cook the fig mixture gently and let it cool slightly before blending.
• Use a light dusting of flour on the work surface to prevent the dough sticking.
• Seal the dough over the filling and place each log seam-side down on the tray.
• Watch closely during the 1-minute grill stage, as the tops can colour fast.

Variations

• Use another dried fig: Swap in a similar amount of a different dried fig variety for a slightly different flavour.
• Add extra citrus: Include a little more orange zest in the filling for a brighter aroma.
• Change the spice: Replace the filling cinnamon with ground ginger for a warmer note.
• Make smaller biscuits: Slice the baked logs into shorter pieces for bite-sized treats.
• Skip the grill: Leave out the final minute under the grill if you prefer paler tops.

Common mistakes to avoid

• Warm dough: It can be difficult to roll and shape; chill it for at least 1 hour before continuing.
• Runny filling: Excess liquid can make the logs hard to seal; cook the figs until the liquid has evaporated.
• Overmixing the dough: This can make the biscuits less tender; stop as soon as the flour is incorporated.
• Uneven strips: Different-sized strips bake inconsistently; roll the rectangle evenly and trim the edges.
• Loose seams: Filling may escape during baking; press the folded edges together and set the logs seam-side down.
• Over-browning: The grill can colour the tops quickly; keep to 1 minute and watch the tray.

How to store

Once completely cool, store the biscuits in an airtight container at room temperature for up to 4 days. If you prefer them warm, heat briefly in a low oven.

Frequently asked questions