If you like cheese and fruits, these cookies, which have dried fruits added for sweetness, are great with cubes of creamy brie or cheese. If you are not a fan of cheese and fruit, these cookies make an excellent tea sip.
This chilled, rolled-up cookie dough is particularly delectable because it can be prepared up to two or three days in advance. The dough can either be frozen for another day or divided in half and baked in two batches over the course of a few days.
Ingredients:
➧Butter 100 gm (At room temperature)
➧Brown sugar 2 tbsp
➧Dried figs 75 gm (about ½ cup roughly chopped)
➧Plain flour 1 cup (150 gm) (can use gluten-free flour mix)
➧Wholemeal flour ¼ cup (35 g) (use buckwheat flour for gluten-free)
➧Mixed spice ½ tsp
➧Baking soda ½ tsp
➧Salt A Pinch
Method:
➤In a food processor combine the butter, sugar, and dried figs until the figs are finely chopped and the butter is creamy.
➤The butter and sugar can also be incorporated into the dough by hand while being thoroughly combined. The figs should then be finely chopped and added to the butter mixture.
➤The mixture will come together once you pulse the processor (or combine by hand) the flour, spices, baking soda, and salt. As necessary, scrape the processor's sides.
➤Place the dough on a piece of baking parchment. Wrap and roll the dough in the paper to form a log that is 20 cm long and 5 cm wide. Refrigerate for up to three days or for 1 hour after tightly twisting the ends to bind them.
➤Preheat the oven to 180०C when you are ready to bake the cookies. Use parchment paper to line a cookie sheet.
➤Slice the log of dough into 6 mm thick circles after removing the wrapping. The entire log need not be baked at once. Cut as many biscuits as you wish to bake, then re-wrap and store for up to 3 days in the refrigerator or up to 2 months in the freezer.
➤The biscuits won't spread much while cooking, so place them on the prepared sheet with 1-2 cm space between each one. Bake until golden, about 15 to 18 minutes. Cool on the tray before storing for up to a week in a biscuit tin. Serve with wedges of creamy cheese.
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