Indulge in a quintessentially British treat with my delightful fig shortbread recipe. This twist on the classic Scottish biscuit combines the buttery, crumbly texture of traditional shortbread with the sweet, jammy essence of figs.
Perfect for afternoon tea or as a sophisticated accompaniment to your favourite cuppa, these biscuits offer a harmonious blend of flavours that will transport you to a cosy cottage in the countryside. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to become a firm favourite, bringing a touch of elegance to your baking repertoire.
Ingredients
- 500 g Plain White Flour
- 150 g Caster Sugar
- 250 g Salted Butter, softened
- 5 Figs (chopped)
- 3 tbsp Cornflour
- 3 tbsp Sugar
Fig Shortbread Instructions
Pre-heat oven 160° Fan oven. Grease tart tins or a brownie tin
In a saucepan add the figs, cornflour and sugar. (Add a little water to loosen if needed).Heat up until a thick mixture is formed. Take off the heat and set aside.
Mix the flour and sugar in a bowl. Rub in butter until fine breadcrumbs
Knead mixture together and press half the mixture into the tin/s.
Spread the fig mixture on the shortbread then top with the remaining shortbread (no need to press down, just sprinkle the mixture on top).
Bake for about 30 minutes until browned all over.
Quickly sprinkle caster sugar on top and leave to cool for 5 minutes then place on a wire rack to cool completely.
Store in an airtight container.
Tips
Don’t overwork the dough: Mix ingredients just until combined to keep the shortbread tender.
Use room temperature butter: This ensures even mixing and a better texture.
Try different fig varieties: Experiment with fresh, dried, or a mix of both for varied flavours and textures.
Even thickness matters: A uniform thickness for consistent baking.
Line your baking tray: Use parchment paper to prevent sticking and ensure easy removal if you’re using baking trays or brownie tins.
Watch the edges: Shortbread is done when the edges turn golden brown.
Storage tip: Keep in an airtight container at room temperature for up to a week.
Flavour variations: Try adding lemon zest or a dash of cinnamon for extra depth.
Serving suggestion: Pair with a cup of Earl Grey tea for a truly British experience.
Gift idea: Package in a decorative tin for a homemade gift that’s sure to impress.
Fig Shortbread Recipe
Ingredients
- 500 g Plain White Flour
- 150 g Caster Sugar
- 250 g Salted Butter, softened
- 5 Figs chopped
- 3 tbsp Cornflour
- 3 tbsp Sugar
Instructions
- Pre-heat oven 160° Fan oven. Grease tart tins or a brownie tin
- In a saucepan add the figs, cornflour and sugar. (Add a little water to loosen if needed).Heat up until a thick mixture is formed. Take off the heat and set aside.
- Mix the flour and sugar in a bowl. Rub in butter until fine breadcrumbs
- Knead mixture together and press half the mixture into the tin/s.
- Spread the fig mixture on the shortbread then top with the remaining shortbread (no need to press down, just sprinkle the mixture on top).
- Bake for about 30 minutes until browned all over.
- Quickly sprinkle caster sugar on top and leave to cool for 5 minutes then place on a wire rack to cool completely.
- Store in an airtight container.
Notes
Nutrition
The post Easy Fig Shortbread appeared first on Rachel's Recipe Pantry.
