Prep 3 hrs
Cook 40 mins
Much better than storebought, in my humble opinion. Use your food processor to chop up the figs to save time. Prep time includes chilling time. From essence magazine.
- 3 cups whole wheat flour (or combination of whole wheat and all-purpose flours)
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt (optional)
- 1⁄4 cup vegetable shortening
- 1⁄2 cup butter, softened
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup chopped walnuts or 1 cup pecans, toasted
- 1 lb dried fig, finely chopped
- 1⁄2 cup brown sugar
- 3⁄4 cup orange juice
- 1⁄4 cup water
- 1⁄4 teaspoon salt (optional)
- Sift together flour, baking powder, baking soda and salt, if using; set aside.
- In mixer on high speed, beat shortening, butter and brown sugar until combined.
- Reduce speed to low; add eggs and vanilla.
- Increase speed to high; beat until light and fluffy.
- Add the flour mixture and beat just until blended.
- Stir in nuts.
- Turn dough onto a sheet of plastic wrap, flatten into a disc and wrap; chill at least 2 hours.
- While dough is chilling, prepare filling.
- In large saucepan over medium heat, combine figs, sugar, orange juice, water and salt, if using.
- Stirring occasionally, cook until mixture thickens and comes to a boil, about 10 minutes; cool completely.
- Heat oven to 350-degrees.
- Remove dough from refrigerator; divide in half.
- On floured surface, roll out one half into a 13X9-inch rectangle: set aside.
- Press remaining half into bottom of a 13X9-inch baking pan.
- Spread fig filling over dough in pan, then place rolled dough over filling, gently pressing to cover.
- Bake until dough is browned and cooked through, 35-40 minutes.
- Cut into squares.