Name: Gluten Free Fig Rolls
Prep time: 25 min
Cook time: 20 min
Yield: 15 fig rolls
Ingredients: Biscuit; 170g rice flour; 60g corn flour; 1tsp xanthan gum (can be omitted if preferred); 1/2tsp baking powder; 1/4tsp bicarbinate of soda; 1/2tsp cinnamon; 50g dark brown sugar; 25g granulated sugar; 65g sunflower spread; 2 large eggs; Filling; 250g dried figs; 2tbsp honey; Zest of one lemon; Juice of half a lemon

Method

Mix together rice flour, corn flour, xanthan gum (you can omit this if you wish but the biscuit will be a bit crumblier), baking powder, bicarbonate of soda and cinnamon.
Add the sugars to the flour mix and stir in. Add the sunflower spread and beat in with a fork for a couple of minutes until well combined.
Crack the eggs into the mix and beat in with a wooden spoon until the mixture all comes together as a dough.
Wrap the dough in cling film and chill in the fridge for 15 minutes.
While you wait for the dough to chill, roughly chop the dried figs and place in a food processor, add in the honey and lemon zest and juice, blend until you get a thick paste (about 30 seconds).
Once the dough has chilled, roll out either on a floured surface or between two pieces of cling film. Roll out until about 18" long and about 7" wide, if you want smaller rolls made it longer and slightly smaller in width. The dough should be about 4-5mm thick, you don't want it too thick.
Place the fig mix down the middle of the dough then fold the edges round, press the edges together so they seal. Cut into pieces. Lightly press a fork on top to get the lined pattern.
Grease a baking tray and place the biscuits on, they don't spread much so you can put them fairly close together. Bake in an oven preheated to gas mark 4/180c for 15-20 minutes until well browned.

Nutritional Information (Per fig roll)

Cals

146

Carbs

28_g

Fibre

2_g

Fat

3_g

Sugar

14_g

Protein

2_g

Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.

Your Comments

I found the cookie dough was far to soft to be able to shape it in any way. I found that you needed to use the cling film that was under the dough to manipulate into a roll and use acouple of pallet knives to lift each roll onto the baking tray. The end result was very rustic looking mini loaves with figs in the middle.

Elsie Bunn8th January 2022

Alison @ Coeliac Sanctuary15th January 2022

The mix may have needed a tad more flour, sometimes it can vary depends on what product is used (I have to use more asda flour than I do Doves farm for example)