Saturday, January 31, 2009


Fig Cookies

Do you window shop at the cupcake store? Do your eyes take in the chocolate counter while your mind says "just one! Just buy one!" While your wallet resists? I know I do.

I love to stare at the treats in the little french bakery and wonder. I love all the precision and gloss. The sticky-sweet offerings. But I rarely buy any of it. Do you?

I much prefer to get my hands in and make something of my own.

Maybe you do too?

Because that way, when I have my dear friends over for a cup of tea or a nice little drink, we can have a nibble too. Nothing overtly sugary, just a touch of sweet. Enough to compliment without causing a case of frosting-freeze. (When one consumes so much frosting nothing else can penetrate the taste buds. Typically experienced after two bites of a Sprinkles or Magnolia-style cupcake.)

This cookie (which really falls more in to the biscuit catagory if you ask me.) is all crumbly and rich, like the fig-newton it was modeled after. I loved the way they looked when they were finished. Like each slice of fig was set in a frame all of its own.

Try this my peaches, and taste the joy.

(Very) Adapted from Nancy Silverton's Pastries from the La Brea Bakery (an excellent book, very much worth purchasing.)

1 teaspoon ground anise seeds
1 3/4 cups flour
1/4 cup semolina flour
1/4 cup sugar
2 tablespoons brown sugar
8 ounces butter, chilled
1 egg yolk
2 tablespoons apple cider vinegar
16 dried figs, sliced lengthwise

In a mixer fitted with the paddle attachment, combine the ground anise seed, flours and sugars. Cut the butter in to small cubes and add. Mix until combined. Add the yolk and vinegar and knead until it just comes together.

On a lightly floured board, knead the dough until smooth. Divide in to two disks. Wrap and freeze for 30 minutes.

Remove one disk from the freezer and roll out on a floured surface. Cut in to squares (I used a fluted pastry wheel to do that.)

Preheat oven to 350F.

Place the sliced figs on to the cookie squares and press down gently to adhere. Place on to a parchment lined baking sheet and bake for 15 minutes or until just golden.

Repeat with remaining dough.

Makes 2 dozen cookies.

© 2009 Fresh Approach Cooking

© 2009 Rachael at "Fresh Approach Cooking" If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Semolina - milled product of durum wheat (or other hard wheat) typically used in pasta.

The common fig bears a first crop, called the breba crop, in the spring on last season's growth. The second crop is borne in the fall on the new growth and is known as the main crop.


Those look lovely! I keep seeing recipes using semolina flour, I will have to keep an eye out for it!
I made these cookies today. I must say they were delicious.
Rachael, you're killing me with these cookies! I took one look at the photo and if I wasn't sitting down I'd have fallen down. LOVE this post!!!!!!!
Can't wait to try they look great.
oh, I love the look of these! And subtly sweet cookies always make me much happier than frosting-freeze ones. I've all the ingredients minus anise seed...but I'm sure that won't be hard to get.

You've got a delicious looking blog!
I love the way those look!!!
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