FIG NEWTONS - THE HOMEMADE KIND!
6 - 8
This is my friend Rhiannon. This is her fig tree!! Rhiannon has been helping us in the kitchen and we never want her to leave. I met her when we were both assistants on Two and Half Men. We've worked together in TV production for years and she's one of those people who will carry you down a flight of stairs when you are about to collapse. True story, she carried me down a flight of stairs when I was about to collapse. #Lyme. She's also the kind of person who has insane knife skills, grows her own peppers, was in a roller derby league and hosts a fig tree in her backyard. She's the best! I love her. So what happens when she comes to the kitchen with a bag full of figs from her tree? We make newtons!
Truth. I've never made Fig Newtons so I pretended to everyone that I knew what I was doing. Compiled a recipe on two post-its and hoped for the best. Not gonna lie...THEY CAME OUT SOO GOOD and I was so proud of myself. Here's the recipe for Homemade Fig Newtons that are gluten free and dairy free and all organic and fresh and yummy and and and and....
16 - 18 FIGS (QUARTERED)
1 TABLESPOON OF LEMON JUICE (I ORIGINALLY WAS GOING TO DO ZEST OF AN ORANGE BUT WE DIDN'T HAVE ONE AND THIS WAS EASIER)
1/4 TSP OF SALT
1 TSP OF VANILLA
2 1/2 cups Gluten Free Flour
1 tsp of baking powder
1/2 tsp of salt
3/4 cup of butter (we use vegan)
1 1/2 cups of coconut sugar
4 tsp of vanilla
Put in a pot over high heat (Don't worry that there isn't any liquids, the figs will cook down and nothing will burn, I promise)
Bring to a boil. Once it is at a boil reduce heat to a simmer. Let simmer for 40 -50 minutes.
I blended in my small mini food processor after it was done simmering. Just to make sure it really was smooth.
Refrigerate. You can actually make this in advance like three days but we were excited so did everything same day.
Preheat oven to 350 degrees
Ok so mix your dry ingredients together in one bowl (flour, baking powder and salt)
In a separate bowl, mix together your sugar and butter until creamy. Then add one egg at a time, and then vanilla.
Mix your dry ingredients into your wet ingredients.
Here's the tricky part. Butter a piece of parchment paper and line that paper in a 9x9 square pan or whatever pan you are using. Pour half of the batter into the pan. Butter another piece of parchment paper. Put that side down on the batter and press so that the batter is spread evenly into the square. Take the parchment sandwich, looks like one (see pics above) and freeze for 20 minutes. This will be the top layer to your newton.
Meanwhile, butter that square pan and then take the other half of the batter and put it in and spread evenly.
Bake for 20 minutes until golden brown.
Once it's out of the oven, spread your refrigerated fig jam all over. Make sure to spread everywhere and evenly.
Go grab that top layer in the freezer. Peel the parchment paper off and place on top of jam. Best you can try to cover all of the jam. (Again see above for reference)
Bake again for another 20 minutes, maybe a little longer until top layer is golden brown.
Let it cool down a bit before cutting.