Fig and ginger biscuits
4
Points®
Total time: 3 hr 40 min • Prep: 20 min • Cook: 20 min • Serves: 24 • Difficulty: Easy
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.
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