Hope you liked my last post on No-Bake Peanut Butter Cookies! I spent my Sunday baking loads of cookies, not just these quick ones. I also made some super cute looking Swirled Fig Cookies. These take a little more time but hey: then you have cookies that look awesome.

Some time ago I made savory snacks with figs but I thought it was time for some sweet snacks.

This is what you need:

For the Fig Filling:

  • 170 gr. dried figs, finely chopped
  • 55 gr. sugar
  • 125 ml. water
  • 0.25 tsp. ‘Speculaaskruiden‘ or cinnamon
  • 40 gr. peeled almonds, finely chopped

For the cookie dough:

  • 170 gr. butter
  • 110 gr. brown caster sugar
  • 1 egg
  • 0.5 tsp. vanilla essence
  • 350 gr. flour
  • 0.5 tsp. baking powder
  • 0.25 tsp. cinnamon
  • 0.25 tsp. nutmeg
  • 2-4 tbsp. milk

Let’s roll:

We start with the filling. Take a small sauce pan and add the finely chopped figs, sugar and water. Bring the substance to a boil while stirring, then turn the heat down and stir another 2-3 minutes until the mixture has become thick. Then add the finely chopped almonds and stir.  Let the mixture cool down.

Next up is the dough. Take a large mixing bowl and add the soft butter. Mix with a hand mixer until the butter is light and airy. Slowly add the sugar and mix the mixture creamy before adding more sugar. When all the sugar has been added you can add the egg and vanilla essence.

Sieve the flour with the baking powder, cinnamon and nutmeg. Add the milk and half of the flour mixture to the butter-sugar mass and mix with a hand mixer with dough hooks. Finally add the remaining flour and knead the mass to a firm dough. Knead the dough into a ball and wrap it in kitchen foil to place it in the refrigerator for 30 minutes.

Next step is to create the cookies. Split the dough in two equal pieces. Roll one half out with a rolling pin to a rectangle of about 20×25 cm. Spread half of the fig filling out over the dough and then roll the dough lengthwise to a big roll. Wrap the dough roll in kitchen foil and place it back in the refrigerator for another 15 minutes. Repeat these steps for the second half of the dough.

Cover your baking tray with baking paper. Take the dough rolls out of the refrigerator and cut them in 1 cm. thick slices. Place the slices on the baking paper and bake them on 200 degrees Celcius for 10 to 12 minutes. When ready let the cookies rest on the baking tray for another minute or so before placing them on a roster to cool down completely.