California Prune and Pistachio Rolls (Fig Roll)
Makes: 10Prep Time: 45 minsCook Time: 15 mins
- 110g plain white flour
- 1 zest of clementine
- 150g unsalted butter, cut into small pieces
- 65g light muscovado sugar
- 1 tsp pure vanilla extract
- 2 egg yolks
- 250g California Prunes chopped
- 2 tbsp clementine juice
- 50g chopped pistachios
- Sift the two flours into a mixing bowl and add in the butter and clementine zest, using your fingertips rub the butter into the flour to form a crumble.
- Add the sugar, vanilla extract and egg yolks, and mix to a firm dough, adding 1–2 tsp water if necessary to bind. Wrap in cling film and chill for 30 minutes.
- Put the California Prunes in a small, heavy-based saucepan with 2-3 tbsp water. Bring to the boil, then reduce the heat, cover and simmer gently for 3–5 minutes or until the California Prunes have plumped up slightly and absorbed the water. Transfer to a bowl and mash lightly with a fork. Add the clementine juice and stir, then leave to cool.
- Preheat the oven to 190°C (375°F, gas mark 5). Roll out the dough on a lightly floured surface to a 50 x 15 cm (20 x 6 in) rectangle. Cut the dough rectangle in half length-ways to make 2 strips.
- When the California Prune mixture has cooled add the chopped pistachios.
- Spoon half the California Prune purée evenly along each strip, near one of the long sides. Bring the opposite long side up and over the filling, to form a ‘log’ shape, and press the edges of the dough together to seal.
- Flatten each of the logs slightly. Using a sharp knife, cut each log across into 10 biscuits and transfer to a greased baking sheet.
- Prick each biscuit with a fork or score with a sharp knife.
- Bake for 12–15 minutes or until slightly darkened in colour. Transfer the biscuits to a wire rack to cool.