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British Classic Fig Rolls | 英国クラシック フィグロール

A cold dark grey winter day reminds me of Britain and Ireland, the days spent during my adolescent days. I can’t recall why…but the urge and curiosity struck me whether it was possible to make the typical British Classic Snack ‘Fig Rolls’ – we used to call it these snacks ‘biscuits’ rather than ‘cookies’.  Searching through the web and my reader’s blogs;  I came across a very inspiring recipe which thus below. I’ve actually never made ‘fig rolls’ in my life but wow….it was quite easy to make and amazingly  brought back old memories during my Irish college days.




British Classic Fig Rolls | フィグロール








The Original Recipe comes from:

British Classic Fig Rolls | 英国クラシック フィグロール


For the pastry

  • 110g unsalted butter, softened
  • 75g caster sugar
  • 1 large egg yolk
  • Seeds of half a vanilla pod
  • Juice & zest of one medium orange (replacement lemon)
  • 75g cake flour
  • 75g wholemeal flour
  • 50g ground almond powder
  • Pinch cinnamon
  • Pinch ground allspice
  • Pinch salt

For the filling

  • 150g semi-dried figs
  • 50g dates (or use an additional 50g figs)
  • 1 small apple, coarsely grated
  • juice and zest of one large orange
  • 1 tbsp runny honey
  • Pinch salt

For the glaze

  • 1 medium egg with 1 tbsp milk


  1. To make the pastry, cream together the butter and sugar until combined. Beat in the egg yolk. Add the vanilla, orange juice and zest, flours, almonds, cinnamon and salt and gently mix everything together with your fingers to form a ball of dough. Flatten into a disc, wrap in cling film and refrigerate while you make the filling.
  2. In a small bowl, mash the figs and dates with the back of a fork. Add the apple, orange juice and zest, honey and salt and mix to combine. At this stage you can blitz in a food processor for a completely smooth, sticky centre, or leave as is if you prefer more texture. Set aside while you roll out your pastry.
  3. Preheat the oven to 170 degrees C. Line two baking trays with parchment paper. Remove the chilled pastry from the fridge. Dust your work surface with flour then roll the dough into a large rectangle (about 30 x 40cm), before cutting lengthways into four equal rectangles.
  4. Working quickly (so the dough doesn’t soften too much), spread one quarter of the fig mixture down the middle of one rectangle. Brush one of the long edges with a little water and roll the dough up lengthways, turning once rolled so that the seam of pastry is underneath. Repeat with all four rectangles then use a sharp knife to cut the lengths of pastry into pieces about 3cm wide.
  5. In a small bowl, combine the egg and milk. Brush over the tops of each fig roll, sprinkle with a little sugar then place on your prepared baking trays. Bake for about 20 minutes or until golden brown on top and the filling is sticky and slightly oozing. Remove from the oven, allow to cool on the trays for five minutes then transfer to a wire rack to cool completely.


British Classic Fig Rolls | 英国クラシック フィグロール


  • 薄力粉・・・・・・・・・75g
  • 全粒粉・・・・・・・・・75g
  • アーモンド粉・・・・・・50g
  • シナモン、オールスパイス、塩・・・・・・・ひとつまみ
  • 砂糖・・・・・・・・・・75g
  • インスタンドドライイースト・小匙2
  • 無塩バター・・・・・・・110g
  • 砂糖・・・・・・・・・・75g
  • 卵黄・・・・・・・・・・1個
  • バニラ・・・・・・・・・1/2本
  • オレンジ・・・・・・・・1個 (ジュースと皮)




  • ドライフィグ・・・・・・150g
  • ドライデーツ・・・・・・50g(ない場合はフィグを増やす)
  • 林檎・・・・・・・・・・1個
  • オレンジ・・・・・・・・1個 (ジュースと皮)
  • はちみつ・・・・・・・・大匙1
  • 塩・・・・・・・・・・ひとつまみ



  • 卵黄・・・・・・・・・・1個
  • 牛乳・・・・・・・・・・大匙1






  1. バターを常温に戻し、砂糖と一緒に白く柔らかくなるまで混ぜ合わせます。
  2. 卵を入れ、バニラ、オレンジジュースと皮を混ぜ合わせ一つにまとめます。
  3. ラップに包み一端冷蔵庫に入れます。



  1. ドライフルーツは事前にお水に少しふやかし、柔らかくしておきます。フィグとデーツはフォークで潰すかフードプロセッサーで攪拌します。少し細かく切って攪拌するとやり易いです。
  2. 林檎は薄くスライスしオレンジジュースと皮、蜂蜜、塩を足してフードプロセッサーで攪拌し全体をペースト状にします。



  1. オーブンを170℃に予熱します。天板にクッキングシートを敷きます。
  2. 生地を30cm x 40cm の長方形に伸ばしていき、4等分に切っていきます。
  3. 【フィリング】の1/4を生地のセンターラインにのばしていきます。
  4. 生地の片端を水で濡らし、【フィリング】を巻き込む様にして成形していきます。
  5. 3cmの幅で切っていき、天板に並べていきます。





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