Fig and Fudge Biscuits
Makes 8 – Portion 1 or 2 each. Recipe devised by Kate Morris and Sally Brown.
You will need:
- 60g plain Flour
- 40g soft Butter
- 1 ready-to-eat dried fig (20-25g)
- 20g caster sugar
- 1 tablespoon small fudge pieces
Remember to ask a Grown-up for help.
What to do:
You will need - workmat, scales, tablespoon, baking tray, baking paper, mixing bowl, scissors, fork, oven gloves (for Adult Use).
Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven to 160°C fan/180°C/Gas Mark 4. Line the baking tray with baking paper.
Put the flour and butter into the mixing bowl and rub the two together to make a crumbly mixture – it is a bit like tickling the ingredients.
Now rip and snip the stalk off the dried fig then cut the fruit into small pieces using the scissors (ask a grown-up to help you). Add to the other ingredients.
Add the sugar and the fudge pieces. Stir with fork.
Use your hands to start to squeeze it all together – you can push down with your knuckles into the bowl. As it starts to make a lump, turn the bowl out onto the mat and continue squeezing to make a long, fat sausage shape.
Tear the mixture in half. Pull each piece into half again then each smaller piece into two, trying to keep them about the same size. This makes eight pieces of biscuit dough.
Roll each piece into a round ball then put onto the baking paper and flatten a little with your hand – repeat seven more times.
Ask a grown-up to put the baking tray in a preheated oven for 12-15 minutes or until the biscuits are lightly golden. Leave to cool on the paper. Serve with some red grapes or more dried fig.