The cookies are made with a fig filling and are typically covered in a sugar and spice coating. Slice into even pieces using a metal bench scraper or knife.Fig Newtons are a popular cookie that has been around for over a hundred years. Remove from oven and slide the cookie off the pan.Start with 12 minutes, then increase as needed. Bake at 350 F until they are firm and lightly golden.If your kitchen is quite warm and the dough is quite soft place it in the fridge for 30 minutes before baking. Transfer filled dough 'snake' and parchment onto a baking sheet.Carefully fold one side of the dough over the filling.Repeat until you have filling all the way down the centre of the dough.With damp hands, shape a handful of the filling into a long rectangle, about 4 cm wide and place it in the centre of the dough lengthwise.On a piece of floured parchment paper, roll the dough out into a 40 cm x 15 cm rectangle.Use as much flour as you need to keep the dough from sticking to your fingers/surfaces. Turn out onto a cool surface and knead a bit by hand.With the mixing paddle running, gradually add the dry ingredients to the wet ingredients.Scrape down sides of bowl to make sure all is incorporated. Add honey, vanilla, egg yolks, and orange juice to the creamed butter/sugar mix.Mix dry ingredients together in a separate bowl.Cream the sugar and room temperature butter together in the bowl of a stand mixer.Mash the prunes with a potato masher until the desired consistency is reached.If you feel like it has firmed up enough (it should mound like peanut butter on a spoon) and most of the water is gone, remove from heat. Stir again and check the consistency of the mixture.Cover and let slowly simmer on med-low for about 10 minutes. Add all ingredients (except the sugar) to a small pot.Now that I’m getting older, my palate is changing and I’ve come to appreciate this often ignored flavour component. Other vegetables that I’d like to see highlighted are Aliums of any kind (onions, leeks, chives, spring onion, etc.) utilized in exciting new ways and bitter greens. I’m experimenting a bit with whole cauliflower at the moment, so stay tuned for a cauliflower recipe in the near future. This may be a bit late to the game but I think cauliflower is going to still be hot, especially within in the ‘keto’ realm. I’m not psychic or anything so I guess these aren’t really predictions but more like trends that I have begun to see or would like to see in the year 2019. What are your hopes and dreams for this year? Do you have some major goals that you’d like to achieve? Alternatively, is this the year you slow down, unplug and reconnect? As always I have some food trends that I would love to see happen in 2019… My 2019 Food Predictions It all still sounds so futuristic to me, like we should all be riding around in flying cars and getting meal pellets from a vending machine. Welcome to my first post of 2019! Can you believe it? What’s even more amazing is that next year will be 2020. Just like Fig Newtons, but better! Welcome to 2019 There’s something magic about prunes, walnuts, and cinnamon wrapped up in this orange scented dough.
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