Homemade Figolu – fig biscuits

Ingredients

• 250 g All-purpose flour (Sift before use)
• 100 g Granulated white sugar
• 5 g Baking powder (About 1 teaspoon)
• 1 packet Vanilla sugar (packet) (About 8 g)
• 125 g Unsalted butter, cold (Cut into small cubes)
• 1 piece Egg (At room temperature)
• 150 g Dried figs (Plump, preferably without added sugar)
• 100 g Fig jam (No chunks)
• 2 g Vanilla powder (About 1 teaspoon, available at davidvanille.com)

Instructions

1. Prepare the shortcrust pastry

   In a mixing bowl, pour the flour, granulated white sugar, baking powder and the packet of vanilla sugar. Add the cold butter cubes, mix with fingertips until a coarse sandy texture forms. Incorporate the egg and work the dough by hand or with a spatula until a homogeneous ball forms that detaches from the sides.

   Time: PT10M

2. Chill

   Wrap the dough ball in plastic wrap and place it in the refrigerator for 30 minutes.

   Time: PT30M

3. Prepare the fig filling

   Cut the dried figs into small pieces. Place them in the blender bowl, add the fig jam and vanilla powder. Blend until a homogeneous, compact paste forms.

   Time: PT5M

4. Roll out the dough

   On a sheet of parchment paper, roll out the chilled dough with a rolling pin into a square about 27 cm on each side. Trim the irregular edges and reuse them to form neat corners.

   Time: PT5M

5. Form the filling logs

   Divide the filling into two equal portions (about 75 g each). Shape each portion into a log about 26‑27 cm long on the work surface.

   Time: PT5M

6. Wrap the dough around the filling

   Cut the dough square into two equal rectangles. Place a filling log at the end of a rectangle and gently roll the dough around it, sealing the edges. Repeat with the other half.

   Time: PT5M

7. Shape the biscuits

   Slightly flatten each roll with a rolling pin. Score longitudinal grooves on the top using a fork, then cut sections about 2.5 cm wide with a sharp knife.

   Time: PT5M

8. Baking

   Preheat the oven to 180 °C on convection mode. Bake the biscuits for 15 to 18 minutes, until lightly golden.

   Time: PT18M

   Temperature: 180°C

9. Cooling and serving

   Remove the biscuits from the oven, let them cool completely on a rack before transferring to a serving platter.

   Time: PT30M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: T55 wheat flour, Pastry flour
• Instead of Granulated white sugar: Cane sugar, Coconut sugar
• Instead of Baking powder: Leavening powder
• Instead of Vanilla sugar (packet): Vanilla extract + sugar
• Instead of Unsalted butter, cold: Vegetable margarine, Solid coconut oil
• Instead of Egg: Flax egg (2 Tbsp water + 1 Tbsp ground flaxseed)
• Instead of Dried figs: Dried apricots, Pitted dates
• Instead of Fig jam: Honey, Sweetened apple sauce
• Instead of Vanilla powder: Liquid vanilla extract (½ tsp)

Equipment Needed

• Mixing bowl
• Hand mixer (spatula) or wooden spoon
• Rolling pin
• Sharp knife
• Cutting board
• Baking sheet
• Parchment paper
• Oven (convection)

Critical Steps — Do Not Skip

• Achieve a coarse sandy texture by working the butter into the flour.
• Observe the 30‑minute refrigeration rest.
• Wrap the dough tightly around the filling log to prevent leaks during baking.

Chef Tips from the Video

• Use very cold butter and cut it into small cubes for optimal flakiness.
• Lightly dust the biscuit surfaces with powdered sugar before baking for a slightly crisp finish.
• For a stronger flavor, add a pinch of cinnamon to the filling.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2 weeks in the fridge.

Freezer: Can be frozen for 1 month, well wrapped in plastic film then in a freezer bag.

Room temperature: At room temperature, shelf life is limited to 2‑3 days.

Make-Ahead Tips

• The shortcrust pastry can be prepared the day before and kept in the refrigerator, wrapped in plastic film.
• The fig filling keeps for 3 days in the refrigerator, covered.