A homemade Fig Newton recipe that tastes even better than the cookies you can buy at the store! Homemade, cake-like layers encompass a sweet fig jam. There are several steps to making these, but so worth it!
This recipe is really easier than it seems. Just read through the recipe completely first and then follow it step by step. The fig jam layer may take more or less time to cook down depending on the pan you use and your stove. You want the fig mixture to cook down until it is thick…just like the consistency of a store-bought Fig Newton.
Fig Newtons
Print RecipeIngredients
- COOKIE LAYER:
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 1 egg, room temperature
- 2 teaspoons vanilla extract (I used Rodelle Gourmet Vanilla Extract)
- 3/4 cup white all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- FIG LAYER:
- 8-ounces dried Turkish figs- stemmed and quartered
- 2 cups apple juice
- 2 teaspoons lemon juice
- pinch of nutmeg
- pinch of salt
- 1/2 teaspoon cinnamon
Instructions
Line an 8x8-inch square pan with foil. Spray the bottom and sides with cooking spray and set aside. Preheat oven to 350-degrees.
Using an electric mixer, mix together the butter and brown sugar until creamy. Scrape down the sides of the bowl and add the egg. Mix. Add the vanilla extract. Mix until combined on medium-high speed. Change the speed to low and add the all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg and salt. Mix until just combined.
Divide the dough in half and press half the dough into the prepared pan. Cut a piece of parchment paper slightly larger than the pan. Spray one side of the parchment paper with baking spray and press the paper onto the dough in the pan. Spray the top side of the parchment paper with baking spray. Take remaining dough and press onto the parchment paper, into an even layer so it will be an even top layer when we are ready for it. Now remove the parchment paper (with the top layer of dough on top), and place the top layer into the freezer to chill.
Place the baking pan, containing JUST the bottom layer of dough into the 350-degree oven and bake for 18-minutes. While the bottom layer is baking in the oven, prepare the fig layer. Remove the bottom layer after 18-minutes and set on the counter until the fig layer is done.
FIG LAYER: in a medium sized pot, over medium heat, add the prepared figs, apple juice, lemon juice, nutmeg, salt and cinnamon. Cook until thick and jam-like, approximately 30-minutes. Once cooked down, use a blender, stick blender or food processor to puree the mixture into a jam.
Spread the fig jam over the top of the baked bottom layer, in an even layer. Remove the top layer of dough from the freezer, and place dough side down on the fig layer. Carefully peel back the parchment paper, removing it from the dough. Press the top layer gently into the jam layer. Bake in 350-degree oven for 25-30 minutes, or until the edges are golden brown.
Remove from oven and allow the fig bars to set in the pan to cool completely before cutting into squares.
Notes
Store fig newtons in an airtight container at room temperature. Fig newtons will stay fresh for several days.
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