ingredients
makes 12 rolls
175 g (6 oz) dried figs, rinsed and coarsely chopped
1/2 cup (75 g) plain wholemeal flour
3/4 cup (75 g) 3 oz plain flour (All purpose)
2 tbsp (25 g) 1 oz light muscovado sugar
65 g (2 1/2 oz) margarine
1.25 ml (1/4 tsp) salt
method
1. Lightly grease a baking sheet. Set aside.
2. Put the figs in a saucepan with 300 ml (1/2 pint) water. Simmer for about 20 minutes, stirring occasionally, until the figs are tender and the liquid is well reduced.
3. Set aside to cool, then puree in a blender or food processor. Set aside.
4. Put the remaining ingredients in a blender or food processor with 30 ml (2 tbsp) water and mix to a dough.
5. Knead the dough on a lightly floured surface, then roll out to an oblong about 40 x 12 cm (16 x 5 inches).
6. Spread the fig puree down the centre of the dough rectangle and carefully fold in the sides so that they overlap over the filling.
7. Trim the ends of the roll and cut into 3 cm (1 1/4 inch) wide slices.
8. Turn the rolls over and place on the prepared baking sheet.
9. Mark the top of each roll with a wet fork and bake at 190°C (375°f) mark 5 for 25-30 minutes, until lightly browned.
10. Cool on a rack.
I also tried this recipe and think there should be more than 25g suggar as it's more like a pastry than a biscuit.