SESAME, FENNEL & FIG BISCUITS
Emma Galloway
tags:fennel, fig biscuits, biscuits, fig, sesame
Serves
24Preparation
30 minsCook
30 minsIngredients
FOR THE DRIED FIG PASTE | |
100g dried figs (approximately 6), stems removed, roughly chopped | |
¼ cup (60ml) cold water | |
2 tablespoons (25g) golden caster sugar (I use Billington’s golden caster sugar, available at most supermarkets) | |
juice of ½ small lemon | |
FOR THE BISCUITS | |
125g butter, softened | |
¼ cup (50g) golden caster sugar | |
1 teaspoon vanilla extract | |
½ teaspoon fennel seeds, finely ground | |
¾ cup (100g) brown rice flour | |
½ cup (50g) tapioca flour or gluten-free cornflour | |
½ teaspoon gluten-free baking powder | |
â…“ cup (35g) ground almonds | |
¼ cup (35g) sesame seeds |
Instructions
1. | To make the fig paste combine all the ingredients in a small saucepan, cover with a lid and bring to the boil, then reduce to a gentle simmer and cook for 12-15 minutes, until the figs are soft and there’s only a little liquid remaining. |
2. | Remove from the heat and pulse in a small food processor until a paste forms |
3. | Cool and store in the fridge until needed |
4. | (it will store in the fridge for up to 1 week). |
5. | Preheat the oven to 180℃. Line two oven trays with baking paper or grease well. |
6. | Beat together the butter and sugar using an electric mixer or wooden spoon, until light and fluffy. |
7. | Add the vanilla extract and ground fennel seeds, then mix to combine. |
8. | Sieve in the flours and baking powder, then add the ground almonds and mix with a wooden spoon to form a soft dough. |
9. | Pour the sesame seeds into a small bowl. |
10. | Roll tablespoonfuls of dough into balls then dip each ball into the sesame seeds, making sure they’re evenly coated. |
11. | Transfer to the prepared trays, then press your floured thumb into each ball to create an indent in each biscuit. |
12. | Fill with approximately ½ teaspoon of the fig paste and bake for 12-15 minutes until golden. |
13. | Remove from the oven and set aside for 5 minutes before transferring to a wire rack to cool completely. |
14. | These biscuits are best eaten on the day of baking, however they will store in an airtight container for up to 2 days. |
Recipes, Food Styling & Photography Emma Galloway
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