While the final outcome of this recipe was delicious I did need to add 1/4 cup of Splenda to it and another 1/4 cup of liquid to get it moist enough to hold together for kneading. I absolutely love the fig and ginger combo and the crystallized ginger was wonderful. When I first saw this I thought that the figs and candied ginger would supply all of the sweetness needed but for myself I found that it needed a bit of extra help in that department. They were baked at 425 for 12 mins and were perfect. Golden, tender, moist and yummy.