Figaros Cookie Bars got rave reviews: "I didn't know there could be so much bliss in a cookie!" "Just divine! Let me buy you some figs so you can make more!"
Ricki Heller: "I really enjoy Fig Newtons, but I am just too lazy to roll out dough, fill it, and cut out the bars. I created this easy version of the classic bars during the winter, when grapefruits are abundant in the grocery stores. The tangy grapefruit makes a perfect foil for the sweet figs in the filling."
Total prep & cook time: 60 min
Nutrition Data Per Serving: 136 calories, calories from fat 37, 24 g carbohydrate, 10 g sugars, 4 g fat, 40 mg sodium, 4 g dietary fiber, 3 g protein, 6% DV iron, 7% DV calcium, low in Saturated Fat, very low in Cholesterol, good source of Manganese. Estimated glycemic load: 11.
About Figs: I used black mission figs, which seem to vary widely in freshness. The ones I had were pretty dried out, so I pre-soaked them in boiling water, then cooked them according to Ricki's directions. But after 15 minutes, they were still stubbornly intact.
So I fished out the figs and whizzed them in the food processor, then added them back to the liquid. An alternative method would be to chop the figs into small pieces before cooking.
When it came to the cookie base and topping, I didn't want to mess around with parchment paper, so I just lightly oiled the pan and I was able to spread the dough easily. To make the remaining dough more crumbly, I rubbed in 2 more Tbsp spelt flour, and it became magically crumbly.
In her dessert cookbook, Sweet Freedom, Ricki Heller recommends using a rubber spatula to scrape out the measuring containers, an excellent tip for getting every last bit of these precious ingredients!
I made these, just now. No citrus left, so used a big knob of fresh ginger chopped finely and water to cook the figs in. They smelt so good coming out of the oven, we had to sample them. Winner! Thanks SV - Heather H.
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