Delicious Fig Shortbread

You get a lovely hint of the fig because you can taste the seeds!

Recipe By: monaka (https://cookbuzz.com/kitchen/398)
Serves 6-8 Cook: 70 min

Ingredients

Unsalted butter 100g
Salt 1g
Plain flour 40g
Rice flour 130g
Baking powder 1g (only if not baking in a tin)
Dried figs 30g

Method

1
Put the softened butter in a bowl at room temperature and mix well with a whisk until it becomes white.
2
Add the sugar and chopped figs (hulls removed) and mix again.
3
Add both sieved flours and baking powder and whisk well. Don't use the baking powder if you will cook the shortbread in a tin.
4
Gather and knead the dough firmly.
5
Wrap the dough in cling film and chill for 30 minutes in the fridge. In the meantime, line an oven tin with some greaseproof paper and butter. You can simply bake on a greased baking sheet without a tin - if so, you will need to add the baking powder to the dough mixture at Step 3.
6
Put the dough in the tin and press down to flatten and fill to the edges. Use the blunt end of a bamboo skewer to make a design of holes.
7
Bake in the oven 160℃ for 30-40 minutes.
8
Once slightly cool, remove from the tin and cut to the appropriate shape and size. You can decorate with some extra sugar before serving, if you like.
9
This is the rice powder I bought from Chinatown in London.

Tips & Note

● If you have one, a tin with a removeable base works best.
● In Step 2, it's easy to remove the hulls using scissors.
● Don't overmix at Step 3.

Delicious Fig Shortbread

You get a lovely hint of the fig because you can taste the seeds!

Recipe By: monaka (https://cookbuzz.com/kitchen/398)

Serves 6-8

Cook: 70 min

Ingredients

Unsalted butter 100g
Salt 1g
Plain flour 40g
Rice flour 130g
Baking powder 1g (only if not baking in a tin)
Dried figs 30g

Delicious Fig Shortbread

Recipe ID :2668 Posted on 08 JUN 2017

Serves 6-8

Cook 70min
views 952
printed 2

saved 0

You get a lovely hint of the fig because you can taste the seeds!

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Ingredients

Method

Cook
1h10min
1
Put the softened butter in a bowl at room temperature and mix well with a whisk until it becomes white.
2
Add the sugar and chopped figs (hulls removed) and mix again.
3
Add both sieved flours and baking powder and whisk well. Don't use the baking powder if you will cook the shortbread in a tin.
4
Gather and knead the dough firmly.
5
Wrap the dough in cling film and chill for 30 minutes in the fridge. In the meantime, line an oven tin with some greaseproof paper and butter. You can simply bake on a greased baking sheet without a tin - if so, you will need to add the baking powder to the dough mixture at Step 3.
6
Put the dough in the tin and press down to flatten and fill to the edges. Use the blunt end of a bamboo skewer to make a design of holes.
7
Bake in the oven 160℃ for 30-40 minutes.
8
Once slightly cool, remove from the tin and cut to the appropriate shape and size. You can decorate with some extra sugar before serving, if you like.
9
This is the rice powder I bought from Chinatown in London.

Tips & Note

● If you have one, a tin with a removeable base works best.
● In Step 2, it's easy to remove the hulls using scissors.
● Don't overmix at Step 3.

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monaka
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