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Sticky toffee fig rolls

Take these classic sweet treats to the next level by adding chewy toffees to the rich and fruity filling

  • Prep: 30 mins
    Cook: 30 mins
    plus 1 hr chilling
  • Makes 16
  • Easy
  • Makes 16
  • Easy
  • Calories 202
  • Carbohydrates 26
  • Saturated Fat 5
  • Sugar 16
  • Protein 2
  • Fat 9
  • Fibre 2
  • Salt 0.1

Nutrition per serving

  • Calories 202
  • Carbohydrates 26
  • Saturated Fat 5
  • Sugar 16
  • Protein 2
  • Fat 9
  • Fibre 2
  • Salt 0.1

Ingredients

  • 140g plain flour, plus extra for rolling
  • 85g wholemeal flour
  • 50g golden caster sugar
  • ½ tsp mixed spice
  • 140g cold unsalted butter, diced
  • 1 medium egg yolk
  • 200g soft dried figs, roughly chopped
  • zest and juice 1 orange
  • 50g golden caster sugar
  • 100g chewy toffees, chopped

Method

  1. Tip the flours, sugar, spice, a pinch of salt and the butter into a food processor and pulse until it has the texture of breadcrumbs. Add the egg yolk and pulse again until you have a pastry. Wrap in cling film and leave to chill for 1 hr.

  2. While the pastry is chilling, tip the figs, orange zest and juice and the sugar into a saucepan and just cover with water. Bring to a simmer and cook gently for about 10 mins or until sticky like a chutney. Leave to cool slightly, then blitz in a food processor. Leave the mixture to cool completely, then fold through the toffees and set aside.

  3. Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface to a rectangle the same size as an A4 piece of paper. Cut lengthways down the middle to give you 2 long pastry strips. Spoon half the filling down 1 side of each pastry strip, leaving a slight border at the edge. Brush the edges with water and fold the pastry over to seal – like making a sausage roll. Make a fork print along the top. Place the rolls seal-side down on a baking tray and bake for 20 mins until brown. Remove from the oven and leave to cool, then cut the rolls into 8 pieces. Will keep in a biscuit tin for up to 1 week.

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