GBWO, Week 2, Biscuit Week: Fig Rolls

WW-Friendly Fig Rolls

Related Instagram (@maximmortal) post here.

Makes 18, one for 2sp, two for 3sp

Ingredients
For the biscuit dough:
175 g plain flour, plus extra for dusting
pinch of salt
¼ tsp baking powder
50 g I Can't Believe It's So Good & Light
40 g sweetener (I use NKD Living granulated Erythritol)
1 egg, beaten
½ tsp vanilla extract

For the filling:
8 fresh figs, quartered
sweetener to taste
½ tsp ground cinnamon
½ tsp of ground ginger
zest and juice of half a lemon
2 tbsp Clarks Original Maple Syrup Blended With Carob Fruit Syrup

Method

Make the biscuit dough

1. Sift the flour, salt and baking powder together into a bowl.
2. Beat the butter and sweetener with an electric whisk or stand mixer, for 5 minutes, until pale and creamy.
3. Add the egg and vanilla extract. Beat until combined.
4. Add the flour gradually, beating on a low speed, until incorporated.
5. Put the dough onto a sheet of cling film, wrap and put in the fridge for 30 minutes, until firm.

Make the filling

1. Put the figs into a small pan and add a splash of water so that it just covers the base.
2. Add all of the other ingredients, mix, bring to the boil and simmer until the mixture thickens.
3. Blend the mixture with a hand blender, or otherwise to blitz the skins.
4. Add sweetener to taste.
5. Leave to cool.

Fig roll time!

1. Heat the oven to 180°C fan.
2. Roll out the dough on a flour-dusted sheet of baking paper to accommodate a 25 x 30 cm rectangle.
3. Trim the edges and cut the rectangle into three strips, each measuring 25 x 10 cm.
4. Put the fig filling into a piping bag and pipe a strip of filling down the middle of each of the dough rectangles. You'll probably have some filling leftover.
5. Brush the long edge of each of the strips with water and roll the dough over the filling to form long tubes. The dough should overlap and seal in the filling. 
6. Cut each tube into 6, to form 18 fig rolls.
7. Transfer the rolls onto a prepared baking sheet.
8. Use a fork to gently flatten each roll.
9. Bake for 15 minutes, until lightly browned.
10. When done, remove from the oven and cool on a wire rack before serving.

N.B. You'll probably have some fig filling leftover - try it on toast as a jam, or I have another recipe coming soon which also uses this filling! Keep checking my Instagram for that one.