The fig season is not over yet, that's why we advise you to stock it to prepare preserves and jams throughout the year and also as many delicious sweets as these shortbread cookies with a soft and sweet heart. They are perfect a Breakfast with milk and coffee or tea, but I am also the snack ideal for children who return to school these days.

The shortbread of fig biscuits

First prepare a pastry by mixing 150 grams of flour 0 with 40 grams of corn starch, 10 grams of hazelnut flour, a little teaspoon of yeast, 50 grams of sugar, and 60 grams of butter.
Mix everything with your hands, forming crumbs and then add 1 egg and a cup of milk.
Let the mixture wrapped in the film rest in the refrigerator and prepare the biscuit filling in the meantime.

The stuffing

We suggest you use the fresh figs, but if you can't find one, one will be fine too good jam.
Once peeled, cook them with some sugar and the grated lemon rind. For 300 grams of figs, calculate about 30 grams of sugar. Then add the hazelnut flour and the filling is ready. Allow it to cool before filling the pastry.

Green or black? All figs are good for jam!

How to make fig biscuits

Roll out the dough with a rolling pin between two sheets of parchment paper trying to give it one rectangular shape. Adjust the edges with a knife and divide the rectangle in half forming two long rectangles.
place the filling in the center of each rectangle following its length and then close the dough to the wallet, bringing first one side towards the center and then the other completely covering the filling. Let cool in the freezer then cut the cylinders into many equal parts. Bake in 180 ° for 15 minutes.

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