Homemade Gluten Free Fig Newton
Whole wheat Fig Newtons are a family favorite in this house with no comparison to the store bought version. I set out to make a Gluten Free Version to have available for my gluten free friends when they visited. The gluten free version came out even better than my favorite Whole Wheat classic.
The cookies are tenderer and taste a bit sweeter than their counterpart. The little jewels are soft, tender, buttery and delicious; equally perfect with a morning cup of coffee or a tall frosty glass of milk. I used Bob’s Red Mill Gluten Free 1 to 1 baking flour instead of the whole wheat and I was impressed. Because I also only use unrefined cane sugar and nutrient laden figs they are almost guilt free. Once you taste the fresh flavor of homemade fig newtons you may never go back to store bought again.
- ¾ cup unsalted butter
- 3 tbsp cream
- 1¼ cup Sucanat
(unrefined cane sugar)
- 4 eggs
- 2½ cup Gluten Free 1 to 1 baking flour (or other fine quality Gluten Free baking flour)
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp freshly ground Cardamom ( I especially like India Tree Cardamom)
- 1 tsp salt
- 18 ounces dried Black Mission figs (about 4 cups)
- 1 cup water
- zest and juice from 1 lemon
- ⅔ cup Sucanat(unrefined cane sugar)
- ½ tsp salt
- Using a large mixing bowl, add butter and beat until light and creamy.
- Beat in sugar and cream until fluffy.
- Add eggs, one at a time beating well after each addition. Set aside.
- In another bowl whisk together Gluten Free 1-to-1 Baking Flour, baking powder, baking soda, cardamom, salt and pepper.
- Stir dry ingredients into set aside butter and egg mixture until dry ingredients are thoroughly incorporated.
- Place in the refrigerator to chill for 20 minutes to help make the dough more workable. Dough will be very soft.
- After 20 minutes divide dough into 4 parts. Patting with your hands each part into a flat rectangle on a piece of plastic wrap. Seal dough blocks with wrap and return to the refrigerator for a minimum of 4 hours to chill. (do not skip this step, it is the only way the dough will be workable. It is very sticky).
- In the meantime, Place figs with black stems removed into a large saucepan. Cover with 1 cup of water and allow to sit for 15 minutes.
- Add sugar, salt, lemon zest and juice and bring to a simmer.
- Continue simmering fruit for 30 minutes.
- Remove from heat and allow to cool.
- Puree figs in a food processor. Set aside.
- Assembling the Cookies
- Preheat the oven to 350 Degrees
- Once dough has chilled, remove the blocks one at a time.
- On lightly floured surface with rolling pin dusted, roll out blocks to about 5 X 12 inches. Dough will be sticky so turn often to prevent sticking. Spoon fig mixture down the center and fold up long sides toward center barely overlapping the dough sides and gently pat together. Pinch narrow ends together.
- Gently place dough on parchment paper lined baking sheet 2 to 3 inches apart as these cookies will spread.
- Bake in 350 oven for 20 minutes.
- Remove from the oven, cook slightly before slicing.
Recipe adapted from the Downtown Bakery and Creamery: Fig Newtons
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