Fig Bars
These Fig Bars provide all the yumminess of figs while low in added sugar. A sweet treat for kids, toddlers, and even babies who have mastered finger foods.
I’ve been a little obsessive lately about added sugar. More precisely, the elimination of added sugar. You know meringues, the combination of egg whites and sugar with just a pinch of cream of tartar? I tried to make them without sugar. Multiple. Times.
But here’s the thing, certain things just aren’t the same without sugar. Because while sugar certainly makes things sweet, it also plays other important roles in baking. Such as stabilizing meringue or providing texture or leavening doughs.
So going forward, I’m going to use a little bit of added sugar in my recipes. Gasp! I know, rest in peace egg whites that resulted in weird baked egg fluff instead of delicious merginues.
On the bright side, these last few weeks have taught me a lot about added sugar, such as how much it can be reduced or when it can be substituted. These Figs Bar are a wonderful example of when added sugar can be kept to a minimum and allow other ingredients to shine. So shine on little Figgies, shine on!!
Notes
Store in airtight container or 3 months in freeze.
Ingredients
Filling
- 1 cup figs, roughly chopped
- 1/2 cup orange juice
Dough
- 1 1/2 cups flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup butter
- 2 tablespoons sugar
- 1 egg
Instructions
Filling
- Bring figs and orange juice to a boil in a medium saucepan.
- Reduce heat and simmer until tender, about 10 minutes.
- Transfer to blender or food processor and puree until smooth. Set aside.
Dough
- Preheat oven to 375 degrees.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar. Add egg.
- Gradually add dry ingredients.
Bar
- On a well-floured surface, roll dough into an 8" x 12" inch rectangle approximately 1/8" thick. Using a knife, cut rectangle in half into two 4-inch strips.
- Spread filling down half of each strip, leaving room on the edge.
- Fold dough over filling and pinch edges together.
- Cut dough with filling into 2-inch cookies.
- Bake cookies until golden brown, approximately 12 to 15 minutes.
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