Fig Shortbread
1.
Ingredients: 150 grams of wheat flour for Arowana pastry, 1 teaspoon of cocoa powder, 100 grams of butter, 30 grams of fine sugar, fig filling ingredients: 120 grams of dried figs, 200 grams of water, and 30 grams of fine sugar.
2.
Pour dried figs, water, and sugar into a saucepan and bring to a boil over medium heat.
3.
After boiling, change to low heat, close the lid, and cook for 20 minutes until the figs are soft and can be crushed with a spoon, as shown in the picture.
4.
Cook the figs and let them cool for a while, put them in a food processor and smash them into a puree. After smashing, they are very thick. If the broken figs are thinner, put them back in the pot and continue to cook until thick. The fig filling is ready.
5.
Cut the butter to soften at room temperature, add caster sugar.
6.
Stir it evenly with a rubber spatula, no need to beat, as long as the fine sugar can dissolve in the butter.
7.
Add cocoa powder to low-gluten flour and mix well.
8.
Sift the blended low-gluten flour into the well-mixed butter.
9.
Stir evenly with a rubber spatula, and the shortbread batter is ready.
10.
Stir evenly with a rubber spatula, and the shortbread batter is ready.
11.
Use a biscuit mold to carve out the biscuit embryo, or you can make it into various shapes by hand.
12.
Spread an even layer of fig filling on top of the biscuit base.
13.
Put the fig shortbread dough into the baking tray evenly. I made 25, and just one baking pan was evenly filled.
14.
Preheat the oven, 170 degrees, middle and lower, upper and lower fire, time is 25 minutes. Just to explain, a few minutes have passed when I took the photo, so the time is displayed as 20 minutes. The baked biscuits, take it out, let cool, are fragrant and crisp, very delicious.
Tips:
1. Choose the biscuits made of Arowana low-gluten flour, which is crispy and soft, and melts in your mouth. 2. Each oven is different, the time and temperature are slightly different. 3. The figs must be boiled very thick to stick the biscuits.
