Fig Shortbread

Fig Shortbread

1. Put the dried figs, water, and granulated sugar in the fig filling ingredients into a small pot. Heat over medium heat until it boils. Turn to low heat when it boils, cover and cook for 20 minutes. Cook until the figs are soft and rotten. Let it cool a bit, mash it with a food processor, and pour it back into the milk pot. Observe the state of fig puree. If it is very thick, you can use it directly. If it is still thinner, put it on the fire again, heat and stir for a while, until it thickens. Until it is very thick and muddy.

2. After the butter in the shortbread ingredients has softened, add fine sugar and stir evenly with a whisk without whisking. Mix low-gluten flour and cocoa powder, sift into the butter (the amount of cocoa powder is not large, the effect is to make the shortbread with a slight brown, and the color of the fig filling is more harmonious). Mix well with a rubber spatula. Mix until the flour and butter are completely even, it is the shortbread batter

3. Spread a thin layer of butter on the inner wall of a 12cm*12cm square baking bowl to prevent sticking. Spread the batter evenly on the bottom of the bowl and flatten it with the back of a spoon. Put the baking bowl into the middle layer of the preheated oven at 170℃, and bake for about 18 minutes. After the baked shortbread is taken out, spread the fig filling evenly on the surface and smooth it with the back of a spoon. Put it back in the middle of the oven, heat up to 170°C, adjust the lower heat to 130°C, and bake for about 15 minutes (if the upper and lower fires of the oven cannot be independently controlled, set the temperature to 150°C for the upper and lower fires, and place the baking bowl in the oven. Upper layer. The oven used in this recipe is Changdi CKTF-30GS with independent temperature control for the upper and lower tubes). After it is out of the oven and completely cooled, pour out from the mold and cut into 10 small pieces

Tips:

1. The fig filling must be boiled to a very thick level, and it can be solidified and formed after baking, otherwise it will be too wet and soft;
2. This small dessert needs to be baked twice, the first time the shortbread is baked, and the fig filling is finished and then baked the second time. It takes a long time to bake, so lower the heat temperature during the second bake, otherwise the bottom will be easy to paste. An oven whose upper and lower fires cannot be independently controlled must be placed in the oven for the last baking;
3. The freshly roasted fig filling is still very soft and needs to be completely cooled before it will solidify and form. The bottom of the freshly baked shortbread is very crispy, and it is easy to cut when it is cut. It is sealed and placed overnight and then cut. The shortbread absorbs the sugar and moisture in the fig filling and becomes soft and cuts easily.