A sweet treat that’s great for lunch at your desk or a picnic in the park
- 250g (8oz) mixture soft figs, stoned Medjool dates and soft, dried apricots (about 6 of each fruit)
- 1 teaspoon ground ginger or ground mixed spice
- Finely grated zest of 1 orange and 6 tablespoons orange juice
- 2 tablespoons lemon juice Icing sugar, for dusting
- For the pastry:
- 250g (8oz) plain flour
- 150g (5 oz) butter, chopped
- 60g (2oz) light muscovado sugar or caster sugar
- 1 teaspoon vanilla extract
- 2 medium egg yolks
To make the pastry: Put the flour and butter in a food processor and whizz to a fine-crumb stage. Add the sugar, vanilla and egg yolks and whizz again to bind the mixture, adding 1-2 teaspoons water, if necessary.
Knead lightly and flatten to an oblong, wrap in cling film and chill for about 30 minutes.
To make the filling: Put the fruits, spice, orange juice and zest, and the lemon juice into the food processor (no need to wash it after the pastry ingredients). Whizz the filling to a rough paste.
Set the oven to Gas Mark 5 or 190°C. Divide the pastry in half. Roll out one piece and trim to a strip about 35.5 x 13cm (14 x 5in). Spoon half the fruit filling down the strip, nearer to one side to a width of about 4cm (1½in). Fold the pastry over to make it look like a sausage roll. Press the edges of the pastry together and shape the filling neatly inside the pastry, then flatten it a little. Trim the pastry edge to neaten it. Cut each strip into 10 biscuits. Score the top of each one twice with a sharp knife.
Transfer them to a buttered baking sheet. Then, do the same with the rest of pastry and filling.
Bake the rolls for 12-15 minutes until lightly browned. Transfer to a wire rack to cool. Dust with icing sugar.
The rolls will keep for 3-4 days in an airtight container.
For extra fibre and flavour, use half wholemeal and half plain flour in the pastry. Make them just with figs, if you like. Chill the rolls before baking them, if you have time