Fig Newtons Recipe: It's HEAVEN!
I have never liked store-bought Fig Newtons, but these are delicious! Bud and I worked together to make this recipe perfect. They did not last long at our house!
Making your own fig newtons is a delicious endeavor that elevates the joy of baking to a whole new level. The process of crafting these iconic treats from scratch allows you to experience the wonderful transformation of simple ingredients into a sweet, homemade delight. From creaming the butter and brown sugar to creating the perfectly flaky pastry, the entire kitchen is filled with an irresistible aroma that promises a delectable outcome.
The fig filling, simmered to perfection, adds a burst of fruity goodness to each bite. As you assemble the layers and patiently wait for them to bake to golden perfection, the anticipation builds. The reward, when you finally cut into the cooled fig newton block, is a testament to the magic of homemade baking—a taste that’s incomparably fresh and rich, a testament to the care and effort you put into each bar. The satisfaction of savoring your own fig newtons is a delightful experience, making the effort all the more worth it.
Homemade Fig Newtons Recipe
– 1/2 cup butter
– 3/4 cup brown sugar
– 1 egg (we used freeze dried – so 2T egg powder to 2T water)
– 1 teaspoon vanilla extract
– 3/4 cup all purpose flour + 1/2 cup wheat flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup dried figs, cubed, stems removed
– 2 cups apple juice
1. Preheat your oven to 350 degrees Fahrenheit (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a mixing bowl, cream together 1/2 cup of butter and 3/4 cup of brown sugar until well combined.
3. Add one egg and 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix until smooth.
4. In a separate bowl, whisk together 3/4 cup of all purpose flour, 1/2 cup of wheat flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; you want a crumbly dough.
6. Set aside 3/4 cup of the dough.
7. Press the remaining dough into the prepared 8×8-inch pan, creating an even layer on the bottom.
8. Bake in the preheated oven for 15 minutes, or until the edges turn golden brown.
9. While the base is baking, prepare the fig filling. In a saucepan, combine 1 cup of dried figs and 2 cups of apple juice. Simmer for 30 minutes until the figs are softened.
10. Transfer the cooked figs to a food processor, and blend until you have a smooth fig purée.
11. Once the base is baked and slightly cooled, spread the fig purée evenly over the base.
12. Take the reserved 3/4 cup of dough, place it between two sheets of parchment paper, and flatten it into an 8-inch square.
13. Carefully place the flattened dough on top of the fig layer.
14. Return the pan to the oven and bake for an additional 20 minutes, or until the top crust is lightly golden.
15. Allow the pan to cool for about 3 hours to set the fig newtons.
16. Once completely cooled, use the parchment paper to lift the fig newton block out of the pan. Cut it into bars or squares as desired.
17. Enjoy your homemade fig newtons!
A Few Tips:
We doubled this, and it worked perfectly!
If you bake this for the first time and feel like the bottom is too crunchy, simply cut the time you par-bake the bottom layer.
You can simmer your figs in any juice you enjoy!
The meat tenderizer worked amazingly for pressing the bottom layer into the pan and for making the 8×8 piece in parchment.