Fig Newton Gluten Free
A RECIPE FROM BETH, from "Insider's Recipes Master Edition"
*This was a little sweet for my taste. Next time, I would use 3/4 cup sugar here.
1 lb. dried figs or 2 lbs. fresh figs, diced
2 cups sugar, divided (see my note below)
1 cup water, for dried figs (use 1/2 cup water for fresh figs)
1/2 cup butter, room temp.
1 Tbs. milk
1 tsp. vanilla
1 tsp. baking powder
1 3/4 cup Beth’s All-Purpose G-F Flour (#126013M)
In a medium saucepan, soak figs in water for1 hour. In a large bowl, beat 1 cup sugar, butter, egg, milk & vanilla until well blended. In another bowl, combine baking powder and flour. Add to butter mixture. Mix well and refrigerate for 1 hour.
Add remaining 1 cup sugar to fig mixture & cook on medium heat until consistency is that of jam. (Cook about 15 minutes, mashing figs until consistency is smooth. Add a little more water if necessary to render a spreadable texture.) Let cool until just warm to touch.
Preheat oven to 350 degrees. Coat a 9-x-13-inch Pyrex baking dish with vegetable spray. Divide dough in half. Place one half between two sheets of plastic wrap and roll out to 1/4" thick. Remove top sheet and turn dough over onto dish; cover with an even layer of fig mixture. Roll remaining dough, cover figs. Don’t worry if dough tears. Just piece it back together. Bake 30 minutes. Let cool and cut into squares.
Yields 20 generous squares.
- Cookies, Desserts