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
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
⅓ cup (35g) ground almonds
¼ cup (35g) sesame seeds


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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