Makes 20 (I got 16 but they are bigger than the shop ones.)
115g/4oz plain flour
115g/4oz plain wholemeal flour
150g/5 1.2oz butter, unsalted, vut into small pieces.
65g/2 1/4oz light muscovado butter
1 tsp pure vanilla extract
2 egg yolks
250g ready to eat figs, finely chopped
2 tbsp lemon juice
sift the flours into a mixing bowl and tip in any bran left in the sieve. Rub in the butter with your finger tips until the mixture looks like breadcrumbs.
Add the sugar, vanilla extract and egg yolds and mix to a firm dough. Or mix in a food mixture and then add sugar, vanilla and egg yolks and blend briefly to make a dough. Wrap in cling film and chill for 30 minutes.
Put the figs in a small, heavy based saucepan with 6tbsp of water. Bring to the boil, then reduce the heat, cover and simmer for 3-5 minutes or until the figs have plumped up slightly and absorbed the water. Transfer to a bowl and mash lightly with a fork to break up the pieces. Add the lemon juice and stir, then leave to cool.
Preheat oven to 190. Roll out the dough on a lightly floured surface to a 50 x 15cm rectangle. Cut the dough rectangle in half lengthways to make 2 strips.
Spoon half the fig puree evenly along each strip, near one of the long sides. Bring the opposite long side up and over the filling, to form a 'log' shape, and press the edges of the dough together to seal.
Flatten each of the logs slightly. Using a sharp knife, cut each log across into 10 bisucits and transfer to a greased baking sheet. Prick each biscuit witha fork or score with a sharp knife. Bake for 12-15minutes or until slightly darkened in colour.
Transfer the biscuits to a wire rack to cool. They can be kep in an airtight container fore 2-3 days . DOn't mix with other biscuits as the shortbread might go soft.
Mine are out now and look okay.