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Fig and walnut pillows

  • 0:40 Prep
  • 0:50 Cook
  • Makes 38


  • 200g Angas Park Soft & Juicy Figs, coarsely chopped
  • 55g (1/3 cup) walnut crumbs
  • 3 teaspoons hot water
  • 2 teaspoons honey
  • 1/2 teaspoon ground cinnamon
  • Icing sugar, to dust

Plain dough

  • 250g butter, at room temperature
  • 125g (3/4 cup) icing sugar mixture
  • 1 teaspoon vanilla essence
  • 375g (2 1/2 cups) plain flour
  • 2 tablespoons milk
  • 75g (1/2 cup) plain flour, extra


  • 1
    Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Beat in the vanilla. Add the flour and milk. Stir until a soft dough forms. Turn onto a well-floured surface and bring together. Shape into a disc. Cover with plastic wrap and place in the fridge for 1 hour to rest.
  • 2
    Process the fig, walnut, water, honey and cinnamon in a food processor until a smooth paste forms.
  • 3
    Preheat oven to 160C. Line 2 baking trays with non-stick baking paper. Cut the dough in half. Roll out 1 portion on a floured surface until 3mm thick. Use a 7.5cm fluted round cutter to cut discs from the dough, re-rolling when necessary.
  • 4
    Place 1 teaspoon of the fig mixture on half of each biscuit and fold in half to enclose the filling. Press lightly around the edge to seal and smooth the surface. Place on prepared trays.
  • 5
    Bake, swapping the trays halfway through cooking, for 25 minutes or until light golden underneath. Set aside on the trays to cool slightly before transferring to a wire rack to cool completely. Repeat with the remaining dough and fig mixture. Dust the biscuits with icing sugar.

Source: taste.com.au


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