On a sheet of plastic, press other half into a square with same dimensions as baking pan. Press half of dough evenly into prepared pan.Add dry ingredients to creamed mixture and mix until well combined. Sift together all-purpose flour and baking soda and then add white whole wheat flour.For crust, mix butter and brown sugar and selected syrup until well combined.Line an 8x8 inch or 9x9-inch square baking pan with parchment paper or grease bottom and sides.Add orange zest if using and set aside to cool. If necessary, add a few tablespoons orange juice to obtain a firm but spreadable fig paste. Place mixture in a food processor or heavy-duty blender.Simmer on low and after 10 minutes remove lid and allow orange juice to evaporate. Place in a small saucepan along with orange juice and sugar. Remove stems from dried figs and cut in half.Repeat with other piece of dough.īake for twenty five minutes, until golden.
Fold the outer edges of the rectangle in and pinch together. Fold top and bottom down over the middle of the rectangle and let the edges barely overlap. Spoon about a half cup of fig puree down the center of the rectangle, being sure to save room around all edges. Carefully pick rectangle up and put on a lined baking sheet. Roll out one part into a large rectangle (see above photo). Cut dough ball into two parts and keep the part you’re not using in the fridge. Let cool and puree figs and juice together. Add sugar and bring to a boil, then reduce heat and simmer for 30 minutes. Place the figs in a saucepot and cover with apple juice. Let chill in fridge for 2-4 hours, or overnight. Turn dough out onto a floured countertop and form a smooth ball. Add to the butter and sugar mixture and mix until a soft dough forms (be careful not to over-mix). In a separate bowl, combine the dry ingredients. Add the eggs, one by one, beating after each addition. Add the cream and beat until light and fluffy. Maybe next time I’ll try a different fruit filling and try to replicate old school nutri-grain bars, another classic favorite of mine.Ĭream together the brown sugar and butter. Sometimes I cheat and don’t chill dough even though the recipe calls for it, but with these you really have to-the dough is super soft. These homemade fig newtons are very easy to make and the most annoying part is having to chill the dough for a few hours prior to rolling, filling and baking. I only “rediscovered” them in college after watching the original Parent Trap for the millionth time and having a newton epiphany. Mmm fiber.Īnd to think, I always hated fig newtons when I was little. I modified it a bit and the results were fabulous!įinally, a delicious healthy cookie! Don’t mind the ridiculous amount of butter and sugar, and instead focus on the whole wheat flour, which give these soft cookies an almost nutty taste. Lucky for me, I found the Downtown Bakery fig newton recipe online. I would recreate these fig newtons at home and share them with the world! Unfortunately I don’t have a photo because I polished off all five pounds of that very large cookie in about thirty seconds, but I left with a mission. It was there that I tried the infamous jumbo fig newton. Naturally, I worked up an appetite taking photos of baked goods and stopped at Downtown Creamery for a little snackie snack. It all started last month when I ventured into Healdsburg one afternoon to take photos at local “french looking” bakeries for my macaroon video. First, can I tell you that these are my new favorite cookies to date? They really, really are.
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