If you like Fig Newtons, you’ll love these crunchy and beautiful fig & hazelnut pinwheels.
- 1 cup dried figs, chopped
- ½ cup orange juice
- 2 eggs
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 3 cups hazelnut meal
- 1 tsp orange zest
- 1 tsp bicarbonate of soda
- ½ cup coconut oil, melted
In a small bowl, soak figs in juice for 1 hour. Transfer to a small saucepan. Cook on low heat, 5 to 8 mins, stirring often until figs become soft. Cool 10 mins. Using a small food processor, process until smooth.
In a medium bowl, using an electric mixer, beat eggs, maple syrup and vanilla together until combined. Add hazelnut meal, zest and soda, mixing until well combined.
Stir coconut oil through to form a dough. Freeze 20 mins.
Preheat oven to moderate, 180 C. Line 2 oven trays with baking paper. Roll dough out between 2 sheets baking paper to a 0.6 cm-thick rectangle. Spread fig paste over dough, leaving a 2 cm border.
Roll up cookie dough widthways to make a log. Freeze for a further 20 mins. Slice into 1 cm-thick cookies and arrange on oven trays.
Bake 12 to 15 mins, until golden brown. Cool on trays for 5 mins, before transferring to a wire rack to cool completely.