Egyptian Fig Roll Cookies

READY IN: 4hrs 15mins
YIELD: 24 cookies




  • Filling:
  • Mix the ingredients in a small saucepan and bring up to a gentle simmer.
  • Cook for 30 minutes, until all the liquid is absorbed and figs begin to turn into a "paste".
  • Transfer to a food processor and purée a thick consistency.
  • Cool completely, then transfer to a plastic zip-top bag and set aside. (Note: you can make this up to 3 days in advance).
  • Dough:
  • Whisk together the flours, baking soda and salt. Set aside.
  • Cream the butter, shortening, sugar, egg whites and extracts in a bowl.
  • Add the dry ingredients, beating to combine into a dough.
  • Wrap well in plastic and chill at least one hour.
  • Assembly:
  • Preheat the oven to 325 and line a baking sheet.
  • Roll the dough into a thin layer (less than 1/4") on a floured surface or between sheets of waxed paper.
  • Slice strips about 3 1/4" wide, and pipe the filling along the centre of each.
  • Fold the sides over the filling, lightly pressing down to seal (add a brushing of water if necessary to stick).
  • Slice into "two bite" sized pieces (about 1") and place on the lined sheet.
  • Bake, one sheet at a time, for 12 minutes. Keep unbaked cookies in the fridge between bakes (or freeze for later baking).