If you love fig cookies, these honey-sweetenedhomemade fig bars are sure to delight.
Recipe: Honey Fig Bars
1 1/4 cups honey – divided use
In medium bowl, cream 3/4 cup honey withbutter until light and fluffy. Beat in egg. Add both flours,baking powder and baking soda; mix until combined. Wrap doughin plastic wrap and freeze until firm (about 2 hours) or refrigerateovernight.
Meanwhile, in food processor with metalblade, place remaining 1/2 cup honey, figs, lemon juice and lemonpeel. Process until figs are finely chopped. Set aside.
When dough is well chilled, dust worksurface and dough with flour. Working quickly, roll dough to1/4-inch thick. With sharp knife, trim dough into two 12×3-inchrectangles. (Dough trimmings can be used to make cut-out cookies.)
Spread half of fig mixture evenly downcenter of one rectangle. Gently fold right side of rectangleover filling, then fold left side over right so they overlap.Pinch ends to seal. Repeat with remaining rectangle and fig mixture.Carefully place logs seam-side down on greased baking sheet.
Bake at 350°F (175°C) for 15 minutes,until lightly browned. Remove sheet from oven; allow logs tocool 5 minutes on sheet. Transfer to wire rack; cool completely.Cut into 2-inch bars.
1/2 cup butter or margarine, softened
1 large egg
1 cup all-purpose flour
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pound dried figs
2 tablespoons lemon juice
2 teaspoons grated lemon peel
Makes 16 bars.
Nutritional Information Per Serving (1/16of recipe): 288 Calories * 6.76 g Fat Total * 4.27 g Protein* 28.8 mg Cholesterol * 57.5 g Carbohydrates * 130 mg Sodium* 4.72 g Dietary Fiber * 20% Calories from Fat *
Recipe and photgraph courtesy of the NationalHoney Board.
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