Ingredients:

  • 250g dried Mission figs, stems removed
  • 120ml orange juice
  • 120ml water
  • 2 tablespoons honey
  • 0.25 teaspoon ground cinnamon
  • 115g unsalted butter, softened
  • 100g light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 190g all-purpose flour
  • 60g whole wheat flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt

Instructions:

  1. Combine the dried figs, orange juice, water, and honey in a medium saucepan. Simmer over medium heat for 10–12 minutes until the figs are plump and the liquid has reduced by half.
  2. Allow the fig mixture to cool slightly, then transfer to a food processor. Pulse with cinnamon until it forms a thick, jammy, and spreadable paste. Set aside.
  3. In a large bowl, cream the softened butter and light brown sugar together until pale and fluffy. Beat in the egg and vanilla extract until fully incorporated.
  4. Sift together the all-purpose flour, whole wheat flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid excess gluten development.
  5. Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours to firm up for rolling.
  6. Preheat oven to 350°F (175°C). Roll the chilled dough into a rectangle on parchment paper, spread the fig filling down the center, and fold the sides over to seal.
  7. Place the seam-side down on a baking sheet and bake for 15 minutes or until the crust is a light golden brown. Slice into bars while slightly warm.