My fig-laden tree ripened overnight with fruit that glistened deep purple. The day before, I was gifted a basket of fresh green figs. Even with dishes like figs with prosciutto and melon or fig-topped pizzas, the abundance of fruit dictated that I cook it down. Time to make fig bars, with a homemade twist! I wanted a different kind of cookie—something more like a scone or pie crust and for the filling to have a slightly exotic taste. Brown sugar and whole wheat flour are the foundation of this classic cookie, but what about switching up a few things? I came up with this recipe, and it’s a keeper. These taste even better the second day, which makes them ideal for entertaining.

Fig Bars

Makes 24 cookies

Dough

1 cup all-purpose white flour
1 cup whole-wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup brown sugar
7 tablespoons cold butter, cut into small cubes
2 eggs
1 teaspoon vanilla

Filling

3 cups quartered fresh figs
½ cup brown sugar
½ teaspoon ground ginger
zest of 1 orange
1 tablespoon fresh orange juice
pinch of salt  

Directions

1. To make the dough, mix flours, baking powder, baking soda, salt, and brown sugar in a medium bowl. Blend in butter with a pastry cutter until it resembles coarse cornmeal. Mix eggs with vanilla in a small bowl and add to the flour. Beat with a fork until you have a ball of dough. Divide dough into two and place each ball on the bottom third of a 12-inch length of parchment paper. Fold parchment over each dough ball and flatten with your palm into a rectangle. Cover with plastic and refrigerate for at least one hour and up to two days. 

2. Make the filling by combining all ingredients in a heavy-duty medium saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat to a steady simmer. Cook, stirring frequently, until very thick, about 40 to 50 minutes. Use a fork throughout cooking to break up the figs so you have a thick jam. You can place in a mini blender at the end, but it is better to just mash as you cook. Let cool completely. Can be made and refrigerated in a closed container up to three days in advance.

3. Preheat over to 350°. Line a cookie sheet with parchment or a Silpat. Place one of the dough balls between two 12-inch long sheets of waxed or parchment paper and use a rolling pin to form a rectangle approximately four- to five-inches wide and a half-inch thick. Peel off the top parchment to ensure it doesn’t stick, flip dough over onto the top parchment paper and peel off the bottom layer. Distribute half of the fig filling in a line down the center. Fold each side of the dough over the filling, overlapping slightly. Press together gently. Lift parchment and flip dough onto one side of the baking sheet, seam-side down, leaving room for the second roll (make sure they don’t touch). Repeat entire process with the second dough.

4. Place baking sheet in the middle of oven and bake until golden brown, about 20 to 25 minutes. Remove from oven and cut into slices while still warm. Cool completely before storing in a sealed container.

Title Photo: © Alp Aksoy