I received the Flour Bakery cookbook for Christmas this past year, and upon my initial flip through, these fig newtons were the first thing that jumped out at me. I’ve always loved store-bought fig newtons but since I try not to buy prepackaged cookies I rarely eat them anymore. I wanted to head to my kitchen and make this homemade version immediately! There was one tiny stumbling block though. I’d never eaten or worked with fresh figs so I didn’t know when they were in season, or where to find them. A little bit of Googling seemed to indicate I probably wouldn’t be able to buy fresh figs in this neck of the woods until the fall. It looked like I had a long wait ahead of me.
When September rolled around, I started keeping my eyes peeled for figs any time I was out shopping. Store after store, and even at the farmer’s market, I struck out. Finally, in late September, I found 2 lonely pints of figs and snatched them up. I made this first batch of fig newtons almost immediately and enjoyed them so much, I resolved to make several more batches in the near future. Plus, I had friends who were really eager to try them too so I hoped to share. Sadly, I have yet to come across fresh figs again. Maybe they’re just hard to come by in New England? Anyone have suggestions?
Though there are a few components, these cookies come together pretty easily. You start by making a homemade fig jam for the filling. It’s a simple as simmering the figs with some fruit and sugar in a pot until they cook down to a jam-like consistency. The cookie shell for the filling is a tender shortbread and it is really delicious. I will warn you though, the dough is really soft (even chilled). It’s a bit tricky to work with, but as long as you keep your surface well-floured and follow the instructions for using the parchment to help you fold the dough around the filling, it’s very doable. I loved that even after baking, the cookies were soft and tender. Their texture is slightly crumbly thanks to the shortbread, which pairs perfectly with the sweet fig filling. These homemade fig newtons were definitely worth the 9 month wait. I just hope I can find more figs to bake them again sometime π
Fig Newtons
from Flour by Joanne Chang and Christie Matheson
Fig Jam Filling
2 pints (680 g) Black Mission figs (about 30 figs)
1 orange, peeled and finely chopped
1/2 cup (110 g) packed light brown sugar
1 tablespoon lemon zest (from about 1 lemon)
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
Shortbread
1 cup (140 g) all-purpose flour
1 cup (120 g) cake flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
6 tablespoons (75 g) granulated sugar
2 tablespoons confectioners’ sugar
1 egg yolk
1 teaspoon vanilla extract
To make the jam: Stem the figs and cut them into quarters. Add them to a medium saucepan with the orange pieces, brown sugar, lemon zest and salt. Bring to a simmer over medium heat, then reduce the heat to medium-low and simmer (uncovered), stirring occasionally, until the figs soften and lose their shape and the mixture has a jam-like consistency, about 40 minutes. Turn off the heat under the pan and add the vanilla extract then let cool to room temperature. (You can make the jam up to 3 day ahead and store in the fridge.
To make the shortbread: Whisk both flours, the baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl then add the egg yolk and vanilla and beat until well combined, about 2 minutes. With the mixer on low speed, gradually add the dry ingredients to the mixer, beating until thoroughly combined. Transfer the dough to your work surface and shape into a disk that’s about 6 inches in diameter and 1 inch thick. Wrap in plastic wrap and refrigerate for about 30 minutes. You want the dough firm enough to roll, but still pliable. (You can keep the dough in the fridge for up to 5 days, or frozen for 1 month.)
Preheat oven to 350 F.
Remove the dough from the fridge and place on a sheet of parchment that’s been well floured. Roll the dough into a rectangle about 16×9 inches and 1/4-inch thick. Rotate and move the dough as you go to make sure it’s not sticking – add more flour if it is. With a long edge of the rectangle facing you, place the jam in the center of the rectangle (going all the way from the left edge to the right edge), in a strip about 2 1/2 inches wide. Use the parchment to lift the edge farthest from you and drape it over the top half of the filling. Do the same with the bottom half of the dough – the edges of the dough should meet in the middle. Pinch the edges together to seal then turn so the seam-side is down. Brush any excess flour off the dough then lift the parchment and transfer it, along with the cookies, to a baking sheet.
Bake for 65-70 minutes, or until the shortbread is golden brown. Transfer the baking sheet to a wire rack and let cool for at least 2 hours. Use a sharp knife to slice the dough, on the diagonal, into 1-inch cookies. Store the cookies in an airtight container at room temperature.
Oh my gosh, I adore fig newtons! But like you, I never buy them because they’re so over processed. These look amazing!
Fresh figs? I’ve seen them in Stop and Shop for a ridiculous price, and occasionally see them at Tender Crop Farm in Newbury, MA, so maybe at local farmstands/farm stores?
One alternative you could try is using dried figs. I used dried to make the filling in my fig bars: http://www.ellesnewenglandkitchen.com/blog/2010/9/13/fig-nut-bars.html
If you read it, you’ll see I just had to give it all a trip through the food processor to get the texture I wanted, but it was fantastic.
Good luck in your search!
I have never worked with fresh figs either. Which is why when I attempted homemade newtons I used strawberries. I think my filling may have been a little too thin because it did not stay put very well, and I also had a hard time dealing with the dough. Although they still tasted great, they weren’t the prettiest things I’ve ever made. But maybe I need to try it again with your inspiration.
These look soooo good! I made fig newtons once but the cookie part was more like a pie crust, not the soft cookie that the real Fig Newtons have – I guess I need to give this one a try! And I need to get over my fear of fresh figs! π
I would definitely win some brownie points w/ the hubby if I made these. I’ve never used fresh figs before either. Within the past month or more I’ve seen plenty of fresh figs, but only at the Whole Foods store here. I may have seen them at Fresh Market too; I can’t quite recall.
Oh Tracey – these look waay better than the store bought kind. I adore them.
I think fresh figs are hard to find EVERYWHERE! I live in Kentucky and can rarely find them here either. Which is why I planted four fig trees in our yard when we moved here π In a few years, I will be in fig heaven! In the meantime, I need to go look for figs now so that I can make these cookies! I LOVE fig newtons!
I don’t buy prepackaged cookies either. Ok, maybe if I NEED them for a cheesecake crust, then I FORCE myself too π But not fig newtons, I keep telling myself I’ll make them instead. Still haven’t. Yours look awesome, totally inspiring me…now I just have to wait another year til I can find figs again… Or take Elle’s advice and find some dried ones.
Man, I haven’t had fig newtons in so many years! However, I have tried their new thin circular cookie things, and they are so delicious!
And, like you, I’ve never seen a fig in my grocery store, but then again I don’t spend much time in produce when I’m shopping with my mom each week…but it would be cool to make your own fig newton π
Figs are so pretty. I’ve loved and eaten fig newtons for such a long time that making them myself never even occurred to me! I can’t freaking wait to try!
I’ve passed over this recipe in the Flour coookbook a few times, and I’m not sure why. I love Fig Newtons! Now that I’ve seen your version, I think I need to go revisit it.
Funny because I JUST bought Flour today and read this recipe earlier. It seemed intriguing! I found figs in Stop & Shop in August in CT, so maybe the timing was off? But I haven’t seen them since. When I saw them, they were on sale for half off. Maybe that’s the end of the Stop & Shop fig season…?
In any case, these look delicious! If I can ever track down fresh figs again, I will be making these!
I have been wanting to make this recipe, but have the same problem locating figs. On occasion I have seen them at Formaggio kitchen, but otherwise haven’t had much luck finding them. Whole Foods sells a really good fig spread by their cheese section, maybe that could substitute?
I wonder if this recipe could be made with dates?? What do you think?
I am thinking of making a few more batches of your fig jam and pair it up with other pastries or pies…This looks amazing!
I’m curious, Tracey, are figs ridiculously expensivein Znew England? They can be as much as $2 EACH in Toronto! I wonder if you can do the same with dried figs? They do look very tasty.
Thanks for the great tips everyone!
@Carrie – it’s entirely possible I was looking too late, I’ll have to start earlier next year π
@Cindy – I’m not sure to be honest. Someone else mentioned that to me as a possibility but I’ve never worked with dates either so I’m not much help.
@Eva – $2 each?!? That’s crazy. No, they’re not quite that expensive here. I think it was $3 or so for each pint that I bought. I was wondering about the dried figs too, if I give it a shot I’ll report back!
these caught my eye immediately when i first flipped through the book and i have yet to make them. looks like a trip to central market is in my near future. reading that it was quite simple to make from you, i know i can tackle it π beautiful post!!
Oh these sound delicious! I’ve never looked for fresh figs either; I have a feeling I wouldn’t have an easy time finding them.
I have seen figs at Costco for the last month and half or so. I have never worked with a fig, but see them all over blogs and always think how pretty they look when they are cut open. I almost bought some, but didn’t know what I would do with them. Maybe next year! Your homemade fig newtons look awesome.
i have bought figs at trader joes and at whole foods as well as the eastside market in providence. dried figs could work for this pretty well i think but you might have to reconstitute them for a bit. good luck in finding them since this is clearly a recipe that needs to be eaten again and again…hmmm i wonder how well the bars would freeze π
I’ve had luck finding fresh figs at Costco. Trader Joe’s may be another good option.
Oh, yum! I want one of these! Guess I will have to make them myself, but it looks like fun and I bet they taste so fresh and wonderful!