Fig and Walnut Stuffed Shortbread
Fig and Walnut Stuffed Shortbread
Preparation time: 30 minutes
Cooking time: 25 minutes
Servings: 15 cookies
These cookies are a classic! Soft and crispy on the outside, yet rich and chewy on the inside. Use PRANA dried figs to make a vanilla, chia and fig jam, then walnuts to create the pastry exterior, and you have yourself a cookie that rivals the classic Fig Newton. A great little snack for a busy afternoon! For a gluten-free version of this recipe, simply use gluten-free rolled oats.
Ingredients
Fig Filling
- 1 cup PRANA organic figs (about 10 dried figs)
- ¾ cup orange or apple juice
- ½ tsp vanilla powder
- 2 tbsp PRANA organic fair trade cane sugar
- 2 tbsp PRANA organic whole chia seeds
- 1 pinch sea salt
Walnut Shortbread
- 1 ½ cups oatmeal (gluten free, if desired)
- 1 cup PRANA organic raw walnuts
- ¼ cup PRANA organic coconut palm sugar
- 1 tbsp maple syrup
- 1 tbsp PRANA organic whole chia seeds
- 1 tbsp vanilla essence
- 1 pinch salt
- 4 tbsp PRANA organic coconut oil, melted
Preparation
Fig Filling
- Mix figs, juice, vanilla and sugar together in a saucepan. Bring to a boil and simmer 15 minutes. Pour mixture into a food processor and mix with chia and salt. Add some water if needed. Set aside.
Walnut Shortbread
- In the food processor, grind walnuts and oatmeal into a fine flour. Transfer into a large bowl, add the sugar, maple syrup, chia, vanilla and salt, then slowly blend in coconut oil. Form dough into a ball with your hands, cover in plastic film and refrigerate 30 minutes.
- On parchment paper, using a rolling pin, roll out dough to form a 12 cm x 28 cm (5 x 11 in) rectangle. Using a spoon, spread fig mixture down the centre. Fold in sides to form a log and seal in filling. Slice log into 15 cookies or so. Line a cooking sheet with parchment paper and place cookies, spacing apart.
- Preheat oven to 350°F (180°C) and bake cookies 25 minutes. Let cool and enjoy!
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