September 6th, 2015
From Sweet Goodness by Patricia Green and Carolyn Hemming
Lightly spray or grease a large baking sheet. Line the baking sheet with parchment paper.
For the dough, whisk together the oat and sorghum flours and tapioca Starch. Set aside. Cream the butter with the sugar, egg and vanilla in a medium bowl. Add the butter mixture to the flour mixture, stirring until a dough forms. Roll the dough into a ball, wrap in plastic wrap and place in the refrigerator for 30 minutes.
For the filling, place the figs, orange juice and zest and honey with 1 cup (250 mL) of water in a medium saucepan over medium heat. Bring to a boil and then turn down the heat to medium. Cook for 5 to 8 minutes, until most of the seeds have separated from the skins. Set the mixture aside to cool. Using a food processor or immersion blender, puree the mixture until it becomes a smooth jam or paste. Set aside.
Preheat the oven to 350°F (180°C).
Take the dough out of the refrigerator and place it on a floured piece of parchment or wax paper (this helps to bend and shape dough away from a hard surface such as a countertop). Roll the dough into a 12-inch (30 cm) square. Cut the square of dough into three 4-inch (10 cm) wide strips. Spread fig puree along the middle of each length of dough. Roll from the long edge in to create a log, pinching to seal. Trim the ends and cut each log into eight 1 ½ -inch (4 cm) individual cookies. Place the cookies on the prepared baking sheet ½ inch (1 cm) apart.
Bake for 16 to 18 minutes, until the edges are lightly golden. Allow to cool completely on the baking sheet.
STORAGE: Refrigerate in an airtight container, 1 week
Energy 90 calories; Protein 1 g; Carbohydrates 17 g; Dietary Fiber 2 g; Fat 2.5 g; Sugar 10 g; Cholesterol 15 mg; Sodium 0 mg