Daily Times

FIG & DATE BARFI

Ingredients

A cup of dates with seeds removed

Half a cup of figs

Three tablespoons of ghee

Nuts like almonds, pistachio and cashew

Directions

Soak dates and figs separately for two hours. Blend each with little water. Add ghee in a pan and pour the figs in it. Mix for three minutes and add the dates. Keep mixing until it leaves the sides of pan. When it is thick enough, add the chopped nuts. Grease a thali and pour the mixture. Let it set.

FIG BARS

Ingredients

12 tablespoons of butter

3/4 cups of brown sugar

Six tablespoons of honey

A teaspoon of finely grated orange peel

3 1/4 cups rolled oats

Five ounces of finely chopped dried fig

3/4 cups of white chia seeds

Directions

Preheat the oven to 350°F. Grease a foil-lined nine inch square baking pan. Place the butter, sugar, honey and orange peel in a large saucepan on low heat. Stir until butter melts. Stir in remaining ingredients. Spoon mixture into prepared pan, pressing down firmly.

Bake for 40 minutes. Cool in the pan on wire rack. Cut into bars.

ITALIAN FIG ROLLS

Ingredients

Dough

Half a cup unsalted butter

Half a cup grinded sugar

1/4 teaspoon baking soda

An egg

Vanilla essence

1 3/4 cup flour

Salt

A cup of diced figs

Half a cup chopped dates or raisins

Half a cup freshly squeezed orange juice

Half a cup any fruit peel

Two tablespoons of sugar

1/3 cup almonds blanched and chopped

A teaspoon of lemon zest

1/4 teaspoon of cinnamon powder

A cup of icing sugar

Two to three teaspoons of lemon or orange juice

Any sprinkle

Directions

Beat the butter and sugar until pale and fluffy and add vanilla, and egg. Fold in the flour. Divide dough into two. Flatten it into a rectangle shape and wrap each half in cling film, and refrigerate for at least three hours. Prepare the filling. In a pan, add figs, dates, mixed peel, fruit juice, zest, sugar and cinnamon. Bring to a boil, reduce heat and keep to simmer for five to eight minuses until thick. Remove from heat and add almonds. Stir, cover and keep aside to cool. Remove dough from fridge and let it defrost on its own for 10 to 15 minutes. Grease and line the baking tray. Put the oven to 375. Using two parchment paper and flour, roll out each dough into 10×8 then divide into two that is 10×4. Divide the filling into four. Using cling film, make roll of each filling approximately nine to 10 inches. Place it onto the rolled dough of 10×4 and using the parchment paper, roll it again. Do the same with the other three rolls. Place them on the tray, placing the seam side down. Bake for 12 minutes, until pale creamish. Using a sharp knife cut each roll diagonally into one-inch pieces. Keep on cooling rack. Prepare the glaze whipping the sugar and lemon juice until smooth. Drizzle on the cookies and sprinkle the coloured sprinkles.

Published in Daily Times, January 10^th 2018.