ITALIAN FIG ROLL RECIPE

FOR DOUGH:
1.Unsalted butter 1/2 cup
2.Grinded sugar 1/2 cup
3.Baking soda 1/4 tsp
4.Egg 1
5.Vanilla essence 1 tsp
6.Flour 3/4 cup
7.Salt 1 pinch

FOR FILLING:

1.Diced figs 1 cup
2.Chopped dates or raisins 1/2 cup
3.Fresh orange juice 1/2 cup
4.Mixed fruit peel 1/2 cup
5.Sugar 2 tbsp
6.Almonds blanched 1/3 cup
7.Lemon zest chopped 1 tsp
8.Cinnamon powder 1/4 tsp (optional)
For Glaze:
1.Icing sugar 1 cup
2.Lemon or orange juice 2-3 tsp
3.Sprinkles as required

DIRECTION:

Beat butter and sugar in bowl till pale and fluffy.
Then add vanilla and egg.
Now fold in flour.
Divide dough into 2, flatten it into a rectangle shape and wrap each half in cling film and refrigerate for at least 3 hours.
For filling: In a pan add figs, dates, mixed peel, fruit juice, zest, sugar (and cinnamon if using).
Then bring to boil and reduce heat and keep to simmer for 5-8 minutes till thick.
Remove from heat and add almonds.
Stir it, cover and keep aside to cool.
Remove dough from fridge and keep out for 10-15 minutes.
The grease tray and line it.
Preheat oven on 375 degrees C
Using two parchment paper and flour, roll out each dough into 10x8 then divide into two 10x4.
Then divide the filling into 4.
Using cling film, make roll of each filling approximately 9-10 inches.
Place it onto the rolled dough of 10x4 and using the parchment paper roll it.
Do the same with the other 3 rolls.
Place them on the tray, placing the seam side down.
Bake for 12 minutes, till pale creamish.
Using a sharp knife cut each roll diagonally using a sharp knife, 1 inch pieces.
Keep on cooling rack.
For glaze: Whip sugar and lemon juice till smooth.
Drizzle on the cookies and sprinkle colored sprinkles.

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