Fig Cookies by Martha Stewart

For the dough:

• 1 cup Flour
• 2/3 cup Sugar
• Pinch of salt
• 2 egg yolks
• 1 tsp Vanilla
• 12 tbsp Butter, slightly cooler than room temperature (about 150 g)

For the filling (jam):

• 220 g dried figs
• 1/4 cup light port wine
• 2 tbsp light brown sugar
• Vanilla and a pinch of salt

For brushing:

• 1 egg
• 1 tbsp pastry cream
• Crystal square sugar

Method:

1. Mix all the ingredients for the dough, divide it in half and roll it out into 2 rectangles approximately 7 cm by 12 cm, about a finger thick. Wrap in cling film and put in the fridge for about an hour.
2. Meanwhile, make the filling. In a small pan, bring the finely chopped figs to a boil with the port wine. Let them soften, about 10 minutes.
3. Pour them directly into the blender together with the sugar, vanilla and salt. Blend until you get a paste.
4. Take the dough out of the fridge and roll it out between two sheets of baking paper into a rectangle measuring 20 by 24 cm. Remove the top sheet of paper under which you rolled it.
5. Spread the dough with the fig paste down the middle, then fold the two sides inward and put it back in the fridge until it firms up enough to be sliced. Then place on a baking tray with the fold underneath. Brush with a mixture of 1 large egg and cream. Sprinkle with crystal brown sugar.
6. Heat the oven to 160°C and bake for about 30 minutes until golden. Cut before serving.