Fig and Walnut Stuffed Shortbread - Dessert Recipe
Fig and Walnut Stuffed Shortbread
Rated 5.0 stars by 2 users
Catégorie
Desserts/snacks
Portion
15 cookies
Temps de préparation
30 minutes
Temps de cuisson
25 minutes
These cookies are a classic! Soft and crispy on the outside, yet rich and chewy on the inside. Use PRANA dried figs to make a vanilla, chia and fig jam, then walnuts to create the pastry exterior, and you have yourself a cookie that rivals the classic Fig Newton. A great little snack for a busy afternoon! For a gluten-free version of this recipe, simply use gluten-free rolled oats.
Ingrédients
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1 cup PRANA organic figs (about 10 dried figs)
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¾ cup orange or apple juice
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½ tsp vanilla powder
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2 tbsp PRANA organic fair trade cane sugar
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2 tbsp PRANA organic whole chia seeds
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1 pinch sea salt
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1 ½ cups oatmeal (gluten free, if desired)
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1 cup PRANA organic raw walnuts
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¼ cup PRANA organic coconut palm sugar
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1 tbsp maple syrup
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1 tbsp PRANA organic whole chia seeds
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1 tbsp vanilla essence
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1 pinch salt
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4 tbsp PRANA organic coconut oil, melted
Fig Filling
Walnut Shortbread
Instructions
Fig Filling
Mix figs, juice, vanilla and sugar together in a saucepan. Bring to a boil and simmer 15 minutes. Pour mixture into a food processor and mix with chia and salt. Add some water if needed. Set aside.
Walnut Shortbread
In the food processor, grind walnuts and oatmeal into a fine flour. Transfer into a large bowl, add the sugar, maple syrup, chia, vanilla and salt, then slowly blend in coconut oil. Form dough into a ball with your hands, cover in plastic film and refrigerate 30 minutes.
On parchment paper, using a rolling pin, roll out dough to form a 12 cm x 28 cm (5 x 11 in) rectangle. Using a spoon, spread fig mixture down the centre. Fold in sides to form a log and seal in filling. Slice log into 15 cookies or so. Line a cooking sheet with parchment paper and place cookies, spacing apart.
Preheat oven to 350°F (180°C) and bake cookies 25 minutes. Let cool and enjoy!