Fresh Fig Newtons
Our fig tree produces lots of figs each year – I love eating them right off the tree, but this is also delicious 🙂
- 16 fresh figs washed, dried, quartered
- 1/2 cup packed brown sugar
- 1 T lemon zest
- 1/4 tsp coarse salt
- 1 tsp vanilla
- 1-1/2 cups white flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter softened at room temperature
- 1-1/2 cups brown sugar
- 1 T orange zest
- 2 eggs
- 4 tsp vanilla
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In a medium-sized saucepan, bring the figs, 1/2 cup brown sugar, lemon zest, and 1 teaspoon vanilla to a low boil, stirring as needed.
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Simmer for 40-50 minutes, breaking up the larger pieces and stirring until it is thick and jam-like in consistency. Remove the filling from the heat and cool completely.
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Preheat oven to 350F. Line 9 x 13 baking dish with parchment paper then spray thoroughly with nonstick cooking spray.
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Whisk together in a bowl the flours, baking powder, and salt.
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In a separate bowl, beat together the butter and 1 1/2 cups brown sugar until fluffy. Incorporate the orange zest and eggs. Then stir in the vanilla. Gradually add the flour mixture – dough will be sticky.
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Press half of the dough into the prepared baking dish and bake for 20 minutes or until golden brown. While this is baking, spray a large sheet of parchment paper, put remaining dough on one half, fold other half over, and using roll the dough out to the size of the pan.
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Spoon fig mixture onto the warm bottom layer and carefully spread out to cover completely with the back of a spoon. Carefully place the top layer of dough over the top and bake for another 20-25 minutes or until golden brown.
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Cool completely before lifting out of the dish using the parchment paper and slice into squares.
