Recipe by Mercy
Healthier than store-bought, without all the preservatives!
Top Review by Elisabetta47
I'm a "5-star or shut-up" rater. But this recipe is a terrific alternative to the commercial product, so I encourage you to make it, with adjustments. To make the dough workable, 1-2 more cups of flour are needed with butter substituting for the shortening. The dried figs should be pureed before boiling. Instead of working with a 2-foot long rectangle of dough (nightmare!), rolling it out into smaller rectangles and spreading on a thin layer of fig filling gets you to the same result more easily. Cut them smallish as the baking powder makes these much puffier than the commercial ones.
- 1⁄2 cup shortening
- 1⁄2 teaspoon salt
- 1 1⁄2 cups sugar
- 3 cups all-purpose flour
- 1 egg, well beaten
- 3 teaspoons baking powder
- 1⁄2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fig, finely chopped
Directions See How It's Made
- Cream the shortening and 1 cup sugar; add the egg and beat until light and fluffy.
- Mix the milk with the vanilla.
- Sift salt, flour and baking powder together; add alternately with milk to creamed mixture.
- Blend well.
- Roll out to 1/8 inch thickness on lightly floured board (rectangle shape).
- Put figs in saucepan with remaining sugar and 1 cup boiling water.
- Boil 5 minutes; cool.
- Spread the cooked mixture over half the dough; fold over the other half of the dough to cover.
- Cut into rectangular bars.
- Bake in 400°F for 12 to 15 minutes.