Fico Newton have seen the boxes for lunch and snacks since they were produced in series more than 130 years ago. Our homemade version has a rich and buttery mixture that surrounds a often filled with mission figs, which are sweeter and softer than other varieties of fig, as well as zest and fresh orange juice for a brilliant citrus accent.
Fico bar
It makes about 40 bars
Dough:
- ⅔ cup (150 grams) not salty butter, softened
- ½ cup (110 grams) lightly light brown sugar
- 1 teaspoon (1 gram) Zest orange
- 1 Ogg large (50 grams), ambient temperature
- ½ teaspoon (2 grams) Vanilla extract
- 2⅓ cups (292 grams) Flour for all uses, more to dust sprinkle
- ½ teaspoon (2.5 grams) Sodium bicarbonate
- ¼ teaspoon Kosher salt
- ¼ teaspoon Cinnamon on the ground
- 2 spoons (30 grams) fresh orange juice
Filling:
- 10 ounce (283 grams) dried black mission figgs*, stems and halved
- ¾ cup (180 grams) water
- ¼ cup (60 grams) Fresh orange juice
- ¼ cup (85 grams) Honey
- ¼ teaspoon Cinnamon on the ground
For the dough: in the bowl of a support mixer equipped with a palette attack, beat the butter, the brown sugar and the orange zest at medium speed until pale and creamy, from 2 to 3 minutes, stopping to scrape the sides of the bowl. Beat the egg and vanilla, stopping to scrape the sides of the bowl.
In an average bowl, beat together flour, baking soda, salt and cinnamon. With the low -speed mixer, gradually add the mixture of flour to the mixture of butter alternately with orange juice, beating until it is combined after each addition. Turn off the dough on a sheet of plastic wrapping and model the dough in a rectangle. Wrap in a plastic casing and keep in the refrigerator until it is stopped, at least 1 hour.
For the filling: in a small saucepan, Fichi holder, ¾ cup (180 grams) of water and orange juice over medium heat. Reduce the heat and cook over low heat, stirring occasionally, until almost all the liquids have evaporated and the figs have deceived, from 7 to 10 minutes.
In the work bowl of a food processor, a fico mixture for impulses, honey and cinnamon until a thick pasta is formed. Let me cool completely.
Preheat the oven to 350 ° F (180 ° C). Line 2 sheets of pan with parchment paper.
On a slightly floured surface, roll the dough into a 13th inch square. Cut ⅛ inch from each side of the dough. Cut the dough into 4 stripes (13×3 overall).
Stuffed cooled spoon in a pastry bag and cuts a ½ thumb opening at the tip. Tube a strip of 1 -inch filling filling with each strip of dough. Using a pastry brush, brush excess flour. Working with a strip at a time, fold the sides of the strip of pasta on the filling, gently pressing the seams to seal. (When folding, make sure that there are no spaces between pasta and filling.) Place trunks of pasta, seaming down, on prepared pans.
Cook until the edges are golden, 18-20 minutes. Using an over -the -counter scraper or a sharp knife, cut each trunk immediately transversely into 1 meters wide pieces; Leave the biscuits to the pans and touching them. Leave to cool for 15 minutes. Remove from the pans and let it cool completely on the stars. Keep in an airtight container for a maximum of 5 days.
