Description

These homemade fig bars feature a tender, honey-scented crust filled with a rich, jammy Mission fig paste. By using a unique steaming method after baking, you achieve the perfect soft texture that defines this classic heritage treat.

Ingredients

1 cup unsalted butter, softened
3/4 cup light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons honey
1 tablespoon orange zest
1 tablespoon orange juice (plus 2 tablespoons for filling)
2 large egg yolks
2 1/2 cups all-purpose flour
2 cups dried Mission figs, stems removed
1/2 cup applesauce

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Instructions

Cream the softened butter, brown sugar, baking soda, salt, cinnamon, honey, and orange zest in a stand mixer for 5 minutes until light and fluffy.
Beat in one tablespoon of orange juice and the egg yolks one at a time until fully incorporated.
Add the flour on low speed, mixing just until the white streaks disappear, then wrap the dough in plastic and chill for at least 1 hour.
In a food processor, blend the dried figs, applesauce, and remaining orange juice until a smooth paste forms; transfer to a piping bag.
Roll the chilled dough into a 15-inch square, cut into four strips, pipe the filling down the center of each, and fold the dough over to create logs.
Bake at 350°F for 18 minutes, then immediately cut into 1-inch pieces and place in an airtight container to steam and soften.

Notes

To ensure the most tender texture, do not skip the steaming step; placing the hot cookies in a sealed container is essential for transforming the crust from crisp to cakey. If your fig paste is too thick to pipe, add an extra teaspoon of orange juice at a time until it reaches a spreadable consistency.

Prep Time: 1 hour 20 mins
Cook Time: 18 mins
Category: Snack
Method: Baking
Cuisine: American