Better Than Fig Newtons

Ingredients

DOUGH

1¼ cups (125 g) uncooked rolled oats or a blend of rolled grains (see Note)

1¼ cups (150 g) unbleached all- purpose flour

½ teaspoon kosher salt

¼ teaspoon baking soda

4 ounces (115 g) unsalted butter, at room temperature

¼ cup firmly packed (50g) dark or light brown sugar

2 tablespoons honey

1 large egg, at room temperature

1 tablespoon whole milk

FILLING

2 cups (300 g) dried figs or pitted dates (if your fruit seems very dry or hard, soak in hot water for

30 minutes, then drain)

1 cup (120 g) walnuts, toasted

½ teaspoon kosher salt

¼ teaspoon ground cinnamon

½ cup (120 ml) water or fruit juice (apple, orange, cherry)

Egg wash: 1 large egg beaten with a splash of water

3 tablespoons turbinado sugar, for topping

Directions

MAKE THE DOUGH: Process the grains in a food processor until they form a light flour, with some small bits of grain visible. Add the all-purpose flour, salt, and baking soda and pulse a few times to blend; set aside.

In a stand mixer fitted with the paddle, cream the butter, brown sugar, and honey until light, about 3 minutes. Add the egg and mix to combine. Add the milk and mix. The mixture may look curdled, but that's okay!

Add the flour mixture and mix just until the dough starts to come together. With a large flexible spatula, stir to bring the dough together until no floury bits are left.

Dump the dough onto a work surface and shape into a square block. Wrap in plastic and refrigerate for at least 1 hour or up to 1 day.

MEANWHILE, MAKE THE FILLING: Pulse the figs in a food processor until they are mostly broken up. Add the walnuts, salt, and cinnamon and pulse until the mixture forms a coarse crumble. Gradually add the water or juice and pulse until the mixture is the consistency of a thick paste.

Heat the oven to 350°F (175°C). Line a sheet pan with parchment.

Divide the cold dough into 3 equal portions. Put one piece of the dough between sheets of plastic wrap or parchment (it's slightly sticky). Roll the dough into a rectangle about 15 inches (38 cm) long and 4 inches (10 cm) wide

Spread one-third of the filling in a line about 1 inch (2.5 cm) wide down the rectangle of dough. Using the plastic wrap or parchment as an assist, lift each long side of the dough up and over the filling toward the center to form a tube 15 inches (38 cm) long . The dough should overlap a bit in the center to fully enclose the filling.

Flip the log so that it is seam side down on the parchment-lined sheet pan. Repeat the process with the remaining 2 portions of dough and remaining filling, spacing the logs evenly on the sheet pan. Brush the tops with the egg wash and sprinkle with the turbinado sugar.

Bake just until firm and barely darkening in color, about 15 minutes; the dough needs to be fully cooked but not browned or crisp. Let the cookies cool on the sheet pan for about 5 minutes and then use a sharp knife to cut crosswise into 1½-inch-wide (4 cm) cookies (or whatever length you like) while still hot . Store the cookies in an airtight container at room temperaturefor up to 5 days.

Notes

This recipe is a strong upgrade from the store-bought cookie, which was my mother's idea of a "healthy" snack but never excited me much. Here the cookie pastry is tender and buttery and the filling has a chewy texture and toffee notes from real figs. Check that your dried figs are fairly moist, as some can be really leathery. —Makes about 30 cookies

Note: Rolled oats alone will work well in this recipe, but try a multi- grain hot cereal with a blend of different grains for added flavor and nuttiness.

Variation

Fresh Fig Newtons: Make the

dough as directed above. For the

filling, mix 3 cups fresh Black

Mission figs (about 1 lb/450 g),

halved, ¼ cup firmly packed (50 g)

dark brown sugar, 2 teaspoons fresh lemon juice, and ¼ teaspoon kosher salt in a heavy-bottomed pot. Cook over medium-high heat until the sugar dissolves and the figs start to get juicy, smashing the figs up a bit with a wooden spoon. Reduce the heat to medium-low and cook until the figs have turned a deep shiny purple and the mix- ture is fairly thick, 15 to 20 min- utes. Let cool completely. Roll, fill, and bake as directed

above.