Much to my surprise they turned out like a very edible little rock cake, and a potential Easter gift for all the family to enjoy. In fact, since the children now tell me that they don't eat figs I've almost scoffed the lot!
IngredientsTotal time:30 mins
- 130 g sugar + sugar to dust the cookies/cake
- 100 ml unsalted butter
- 100 ml Demijohn Traditional Honey Mead 14%
- ½ teaspoon of baking powder (8 g approx.)
- 150 g of chopped dried figs
- 300 g plain flour
- Beat together the sugar and butter and then slowly add the mead. Add the chopped dried figs, then mix in the flour sifted with baking powder.
- Let the dough rest for about ten minutes.
- Preheat oven to 180°C and line a baking sheet with parchment paper.
- Using your hands, shape the dough into walnut-size balls, then press them gently to flatten.
- Coat the cookies with sugar to make them crisp once baked.
- Space them evenly on the baking sheet and bake for 15 minutes until golden but still soft in the centre.
- Cool completely on the pan on a wire rack them from the oven and let cool in the pan.
- They keep well for a few days in a tin box.