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Photo of Fig and ginger biscuits by WW

Fig and ginger biscuits

Total Time
3 hr 40 min
20 min
20 min
Bring back sweet memories with a new twist on an old favourite teatime snack.


White self-raising flour

2 cup(s), (300g)

Baking powder

1 tsp

Reduced fat oil spread

160 g

Brown sugar

½ cup(s), (110g)


2 tbs

Fresh ginger

2 tsp, finely grated


1 medium, lightly beaten

Dried fig(s)

60 g, finely chopped

Ground cinnamon

1 tbs

Caster sugar

1 tbs


  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.


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