Paul Hollywood recipe
Ingredients
For the biscuit
175g AP flour plus extra for dusting
Pinch of salt
1/4t Baking powder
50g Unsalted butter, softened
40g Light turbinado sugar
1ea Egg, beaten
1/2t Vanilla extract
For the filling
200g Soft, dried, figs, roughly chopped
25g Light turbinado sugar
1t Ground cinnamon
1ea Ball of stem ginger in syrup, drained and very finely chopped
Process
Make the biscuit dough
Mix the flour, salt, and baking powder together in a bowl
Beat the butter and sugar in a stand mixer, fitted with the beater on medium speed for 3-5 minutes, until pale and creamy
Add the egg and vanilla
Beat until combined
With the mixer on low speed, add the flour mixture in two or three batches until incorporated
Scrap the mixture out onto a sheet of cling film
Wrap and chill for 30 minutes, until firm
Make the filling
Tip the figs into a small pan so they cover the base
Add the sugar and enough water to just cover the fruit
Place over a medium heat and bring to a boil
Reduce the heat to give a fast simmer
Cook, stirring with a wooden spoon for 5-8 minutes, until the figs are soft and the mixture is thick
Transfer the mixture to a food processor and blitz to a paste
Add the cinnamon and ginger and pulse for a few seconds to combine
Spread the mixture onto a plate to cool, then chill for 10 minutes to firm up
Heat the oven to 375F
Roll out the chilled biscuit dough on a flour dusted sheet of parchment paper to a 25x20cm rectangle
Trim the edges and cut the rectangle in half to give two strips measuring 25x10cm each
Halve the fig filling
With floured hands, roll the strips into a sausage 25cm long
Lay each sausage down the middle of one strip of biscuit dough
Brush the long edge of one strip lightly with water
Using the parchment paper to help, lift and roll the dough over the filling as you would a sausage roll
It should overlap and seal in the filling
Repeat with the other roll
Gently transfer the rolls onto the prepared baking sheet, and cut each roll into six equal pieces
Run a fork along the tops of the rolls to flatten them slightly and create decorative lines
Bake for 12-15 minutes, until lightly browned
Remove from the oven and cool on a wire rack before serving
