Gluten Free Fig Newton Cookies

FigNewtons

Originally Written on August 19, 2014

I have never really liked Fig Newtons, but my husband and children love them. And they are quite expensive to buy at the grocery store so I rarely buy them.

We were in Los Angeles at my husband’s grandmother’s house and she had a gorgeous fig tree that had figs that were over ripe and needed to be used. So I pick a bunch with the idea of making fig newtons but gluten free.

Now the funny thing is I tried these and thought they were really good. In fact I ate 3 of these cookies and had to refrain from eating more, LOL.

When my husband came home he said they were really tasty and way better than the fig newtons his mother use to make when he was a kid. So all in all I think I did really well.


Gluten Free Fig Newtons
36-48 cookies

Ingredients

Filling:
4 cups (560g) Fresh Figs
2/3 cup dried raisins
1 pkg unflavored gelatin
2 tablespoon honey

Dough:
5 cups high-quality all-purpose gluten-free flour
2-1/2 teaspoons xanthan gum (omit if your blend already contains it)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed light brown sugar
2 sticks (1 cup) of butter, at room temperature
6 farm fresh eggs
2 teaspoon pure gluten free vanilla extract

Directions
In a food processor fitted with a steel blade, place fresh figs, raisins with the honey & gelatin. Turn on the food processor and puree until smooth. Place in refrigerator for 30 minutes to thicken.

In a large bowl, place the flour, xanthan gum, salt, granulated sugar and light brown sugar, and whisk to combine well, working out any lumps in the brown sugar.

In a stand mixer, beat the butter, eggs and vanilla, then add dry mix a couple of cups at a time until a dough comes together.

Take out and knead briefly until smooth. Divide the dough in thirds. Place one third of the dough in between two sheets of unbleached parchment paper and roll into a rectangle approximately 9-inches by 12-inches, and slightly less than 1/4 inch thick. Remove the top sheet of parchment paper and trim any rough edges with a knife. Save the trimmings for a 4th piece of dough.

Take fruit mixture out of fridge and place 1/4 of the mixture in the center of the rectangle and spread lengthwise across the center of the rectangle. Gently lift one long portion of the bottom sheet of parchment paper and use it to fold the dough over the filling. Peel back the parchment paper and repeat with the other side of the dough, overlapping the dough. Place the filled dough in the freezer for about 10 minutes or until firm enough to slice easily. Repeat with the remaining 3 pieces of dough and remaining 3/4 of the filling.

Preheat your oven to 350 degrees F. Grease cookie sheet with cooking spray.

Remove the filled pieces of dough from the freezer and slice each in cross-sections. Place the cookies, seam-side down, on the prepared baking sheets about 1 inch apart. Place the baking sheet in the center of the preheated oven and bake until the cookies are puffed, light golden brown around the edges and pale golden on top, about 17-18 minutes.

Remove from the oven and allow to cool completely on baking sheets.

Adapted from Gluten Free on a Shoe String

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