One of the products that my country produces is figs. We learned with them, we grew up with them and of course from generation to generation from time to time wonderful recipes have come that are worth recording and making.
So the fig comes out of ripe figs is quite dark in color and thick.
We include it in sweets, in sauces, but also in cooking as a honey substitute. Here I have made crunchy cookies for all hours, and I have put in chopped dried figs. It does not contain eggs or butter so they are light and can be consumed during periods of fasting.
- 250 g sugar
- 250 g figs
- 110 g of orange juice
- 250 g of olive oil
- 10 pcs dried figs very well chopped
- 1 kg soda
- 1 kg cinnamon
- 1 kg carnation
- 1 kg (almost -as much as it takes-) soft flour.
- In a bowl, mix all the liquids together with the spices and soda. Beat them very well with a stirrer until the sugar melts. Sift the flour and slowly pour it into the bowl, molding. On one side, add the chopped figs, and mix it with the flour before adding it to the mixture. After we have thrown all the ingredients in, we mold slowly until we have a pliable, soft dough but it does not stick to our hands.
- We start to shape our cookies and give them the shape we want.
- Turn on our oven at 170The grades.
- Baking time varies depending on how big we have made our cookies. Personally, I like very small, cute and cute, to be able to stand in the cup of coffee. In this case I leave them for a maximum of 10 minutes. You will see them in the baking. When you take them out, they should be slightly soft, so that they have time to tighten when they cool. If you leave them a little longer, they will be bitter and dry.
Many thanks to Mrs. Barbara Thomas (CUMA) for offering the fig honey product.