FIG BISCUITS

Today we'll prepare some fragrant biscuits using a crisp shortcrust pastry filled with the unmistakable sweet flavour only figs can provide.

First make the shortcrust pastry. Place the butter at room temperature and diced in the mixer bowl with the zest of half a lemon and a pinch of salt. Beat with the K attachment, then add the icing sugar. Continue to beat for about a minute, until completely absorbed, then add the sieved flour. Add the baking powder and finally the beaten egg. Mix well until the mixture is smooth. Use a spatula to place the mixture on a sheet of cling film. Shape into a loaf, wrap and leave to firm up in the fridge for at least 2 hours.

Now we'll make the fig filling. First peel the figs, place them in a bowl and crush with a fork. Add the brown sugar and the zest of half a lemon, and mix well to combine all the ingredients. Place the mixture in a frying pan and cook for 10-12 minutes. Meanwhile, use your hands to crumble the biscuits. When the time is up, add the crumbled biscuits to the fig mixture and mix thoroughly. Place the mixture in a bowl and refrigerate.

Once the pastry has rested, place it on a lightly floured surface and roll out to a thickness of approximately 4 mm. You should obtain a square of 30 x 30 cm. Cut this into 3 strips. Take 1/3 of the fig mixture and spread it carefully over the first strip, leaving a couple of centimetres at the edge. Fold the pastry inwards from either edge to form a long strip with the filling inside. Repeat with the other two strips of pastry. With the aid of a spatula, carefully place the strips on a tray lined with baking paper. Place in the freezer for 30 minutes, then cut into cubes of approximately 4 cm. Transfer to a line baking sheet, well-spaced, and bake for 20 minutes at 180°C.

The biscuits are ready when golden brown. Allow to cool and sprinkle with icing sugar just before serving.