Fig Jam Cookies

1 comment

Gluten free, sugar-free … I mean … you cannot wish for more! And I love figs!


Ingredients:

(makes 10)
250 gr of buckwheat flour
4 tablespoons of corn syrup (or rice malt) + 2 tablespoons for brushing
9 gr of cream of tartar
1 pinch of salt
1 / 3 cup of extra virgin olive oil
1 / 2 cup of soy milk
1 teaspoon of fig jam (no sugar) for each sweet

Method:
Mix 200 gr of flour with cream of tartar and salt, then add the oil and work it bit with your hands; then, add corn syrup and milk and mix well. With the help of the flour set aside, shape the mixture into pellets: press each of them as if they were small pizzas and put a teaspoon of jam in the middle; then, fold them as a  crescent, pressing on their edges (you can also make smaller pelletes to get more cookies, in this case you’ll use less jam!). Heat the oven to 180°C, placing a bowl of water on the bottom of it. Place the cookies in a baking sheet lined with baking paper and brush them with a bit of corn syrup. Bake at 170°C for about 25/30 min. Remove from the oven and let them cool, then enjoy them, perhaps with a good jasmine green tea.

Note:
The jam, of course, is made ​​of figs from my orchard: 1.5 kg of figs and 4 tablespoons of concentrate apple juice. Stop. Simmer over  a moderate heat until it becomes jam. Put ut in sterilized jars, close tightly with a lid and turn them upside down immediately, until they get cool. Then place them in the pantry. Lasts at least a year (unless you finish it up before…)

Chef: Silvia F from VeganBlog

  1. acorn 22 August 2011 at 05:55

    They look so good, they’re just perfect! I love figs too



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