I recently found a scrumptious biscuit recipe for Spiced Fig Jam Drops in The Gourmet Traveller.
The recipe appealed to me for a number of reasons; it looked mouthwatering, I love biscuits (especially ones with jam as the centrepiece), appeared easy to prepare, and required a component of homemade fig jam – something I have made plenty of this summer thanks to mum’s homegrown figs.
Although, my fig jam is more a fig compote (I cook it out longer to create a thicker mass rather than a runny jam). I prefer this texture and enjoy its versatility on cheese plates, spread on toast and now in biscuits.
Consequently, I substituted the original recipe’s spiced fig jam with my own fig compote recipe and changed the title to Fig Jam Biscuits. You could easily use any jam you have in the fridge; however figs are still accessible, so give my fig compote recipe a go and add it to the biscuit recipe provided below. Hope you like this version and enjoy them as much as we have!
Serve with a warm glass of frothy milk spiced with cinnamon and cardamom or a cuppa tea Will keep for 3 days stored in an airtight container By The Gourmet Traveller Adapted from A Piece of Cake.TV
15 minPrep Time
30 minCook Time
45 minTotal Time
185g softened Butter
165g Castor sugar
2 Egg yolks
Scraped seeds of 1 Vanilla bean
225g Plain flour
60g Almond meal
½ tsp Baking powder
900g-1kg Figs, fresh ripe
500g Caster Sugar
1 each Lemon, thinly sliced
1/3 cup Red Wine Vinegar
- Place figs in a large non-reactive saucepan that will hold the figs comfortably. Add caster sugar to saucepan.
- Pulse lemon slices in a food processor for a few seconds until small pieces.
- Add blitzed lemon and red wine vinegar to saucepan. Stir on high heat to dissolve sugar and combine.
- Bring to the boil, and then cook for 30mins or until thick and deep bronze colour. Make sure to stir every 5 to 10 mins to prevent bottom from catching and burning.
- To test setting of compote – place spoonful on cold plate and in fridge for 5 mins. Once removed, run finger through and if thick and sticky (like jam) then its set.
- Allow to cool for 10mins and then carefully spoon into warm sterilised jars and seal with lids.
- Wash jars and lids in hot soapy water, rinse well.
- Place in a large pot of boiling water for 10mins.
- Then carefully place on a tray with a sheet of baking paper and heat in an oven at 120oC for 30mins.
- Remove the jars from the oven to fill them while still hot.
- Preheat oven to 150c.
- Beat in an electric mixer the butter, castor sugar, egg yolks and vanilla seeds until pale in colour.
- Add the flour, almond meal and baking powder and stir to combine – ensure not to over mix.
- With your hands, roll tablespoonfuls of the mixture into balls and place 5cm apart on a baking tray lined with baking paper.
- Gently flatten slightly and make a small indentation in the top of each biscuit. Fill with a teaspoon of fig compote.
- Bake in oven until golden in colour (about 30-35mins)
- Set aside to cool slightly on baking trays.
Makes about 3 x 200g jars.
To make half the amount of the Fig Compote Recipe, simply half all the ingredients.