Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 12/10/24. See terms.
Join now
Photo of Fig and ginger biscuits by WW

Fig and ginger biscuits

4
Points®
Total Time
3 hr 40 min
Prep
20 min
Cook
20 min
Serves
24
Difficulty
Moderate
Bring back sweet memories with a new twist on an old favourite teatime snack.

Ingredients

White self-raising flour

2 cup(s), (300g)

Baking powder

1 tsp

Reduced fat oil spread

160 g

Brown sugar

½ cup(s), (110g)

Honey

2 tbs

Fresh ginger

2 tsp, finely grated

Egg(s)

1 medium, lightly beaten

Dried fig(s)

60 g, finely chopped

Ground cinnamon

1 tbs

Caster sugar

1 tbs

Instructions

  1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
  2. Sift the flour and baking powder into a large bowl. Place the canola spread, brown sugar, honey and ginger in a small saucepan over medium heat. Cook, stirring, for 2-3 minutes or until combined. Remove from heat and set aside for 5 minutes to cool.
  3. Stir the canola spread mixture, egg and fig into the flour mixture and bring together in the bowl. Cover with plastic wrap and place in the fridge for 3 hours or until firm.
  4. Combine the cinnamon and caster sugar in a medium bowl. Roll tablespoons of dough into balls. Roll the balls in cinnamon mixture. Place 2cm apart on the prepared trays. Bake for 13-15 minutes or until lightly browned. Transfer to a wire rack to cool.

Notes

TIP: To stop the dough from sticking to your hands when rolling the mixture into balls, lightly wet your hands first.

You might like

You might like