The cookie felt too fatty and while filling tasted sweet, it still had no real depth. The second batch turned out much closer to the real deal, but it was still a little off. For the filling, I went in the opposite direction by not cooking it at all-I simply puréed dried mission figs with a little water and corn syrup. Since Fig Newtons are cakey, I added eggs to the dough, along with a little leavening, which my first batch didn’t contain. While these CAN be eaten right away, it’s best to let them sit overnight to let the moisture levels of the filling / cookie balance out a bit.Clearly I needed to rethink the entire recipe.įirst up: the cookie. Allow to steam/cool like this for at least 30 minutes. Remove cookies from baking sheet, immediately cover with plastic wrap or – as we do – a long cake pan. Bake for 12-15 minutes, or until edges are just starting to turn golden brown. Repeat with remaining dough and filling.Ħ. Gently flip over, slice into cookies (About 1.5″ long pieces), and gently transfer to the prepared baking sheet. Fold the other long side over that, forming a long tube of filled cookie.ĥ. Gently fold one long side of dough over the filling. Use a clean spoon to gently spread the filling to a width of slightly more than 1″.Ĥ. Pipe a long, fat line of filling up the center of the rolled dough, using up all of the filling in the bag.

Transfer about one quarter of the filling to a pastry bag, or heavyweight plastic bag with a corner cut off – either way, you’ll want about ½″ diameter opening.ģ. Stir cooled fig mixture to incorporate any condensation that has developed. Roll one dough ball into a long, thin, and narrow strip – about 4″ x 12″.

Generously sprinkle clean work surface with corn starch. They are - IMHO - even better than the original, full-gluten store-bought original!ġ. This produces a fragrant, delicious cookie that is sure to satisfy your comfort food cravings. This recipe takes a little bit of doing - the filling needs to be made and cooled, the dough needs to be chilled - but the result is well worth the time and effort. So, let me share one of the most popular recipes from Beyond Flour - Fig Newtons! even though they hate mushrooms! What a compliment! Three people even told me that they adored my mushroom turnovers. The whole spread went over SUPER well, with many people declaring that they would have had no idea it was GF. Well, given the reviews that I've been getting for Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking, I probably shouldn't have been worried. GF food has such a bad rep, would they even TRY it? Given that only a small number of attendees are GF, I was really nervous. It's always very well received, but this year I did something different - I made the entire menu gluten-free. This is a yearly event that I cater a dessert (and, more recently, some savoury apps as well!) for. It went very well - TONS of fun, loads of laughs, great time spent with friends, as always. This past week, I was in Chicago for a convention. It was transferred over to this blog - existing comments and all - on Note: This recipe was first posted on my original blog, Celebration Generation, on November 4, 2014. Great texture, and great flavour - inside AND out. These Gluten-Free Fig Newtons are actually better than the full-gluten source material.

Fig newton