About this recipe:The sweet, chewy filling of these fig-filled biscuits is made of dried figs, sultanas, almonds and cinnamon. A pinch of black pepper adds a secret something that truly makes these biscuits special.
300g plain flour
5 tablespoons caster sugar
1/4 teaspoon baking powder
130g butter or margarine
1 egg, beaten
300g dried figs
4 tablespoons flaked almonds
4 tablespoons caster sugar
4 tablespoons hot water
1/4 teaspoon ground cinnamon
1 pinch ground black pepper
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In a large mixing bowl, combine flour, 5 tablespoons sugar and baking powder. Rub in margarine or butter until mixture resembles small peas. Stir in the milk and egg until the dough comes together. Divide dough into two pieces, wrap and refrigerate for about 2 hours or until easy to handle.
In a food processor or blender, grind the figs, sultanas and almonds until they are coarsely chopped. In a medium bowl, stir together the 4 tablespoons of sugar, hot water, cinnamon and pepper. Stir in the fruit mixture, cover and set aside until the dough is ready.
Preheat oven to 180 C / Gas 4.
On a lightly floured surface, roll each piece of the dough out to a 15cm square. Cut each piece into twelve 7.5x10cm rectangles. Using a heaping tablespoon of filling for each rectangle, spread filling along one of the short sides of the rectangle. Roll up from that side. Place rolls, seam side down, on an ungreased baking tray. Curve each roll slightly. Snip outer edge of the curve three times.
Bake for 20 to 25 minutes in the preheated oven, until golden brown.
Drizzle these biscuits with a simple icing sugar icing if desired. Simply combine icing sugar with a little bit of milk at a time until you get a thick drizzling consistency. Drizzle over cooled biscuits.