Fig Jam Cookies

1 comment

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


(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

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.

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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