H3art of the Home

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Sourdough Fig Newton Dough

Ingredients:

• 200g active sourdough starter (100% hydration)
• 200g all-purpose flour
• 100g whole wheat flour
• 150g brown sugar
• 100g butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp baking soda

Instructions:

1. Day 1 – Mix the dough: Cream butter and brown sugar. Add egg, vanilla, and sourdough starter. Mix in flours, salt, cinnamon, and baking soda until just combined. The dough will be soft.
2. Long fermentation: Dump out onto plastic wrap. Wrap tightly and refrigerate for 12-24 hours.

Fig Filling

Ingredients:

• 500g dried figs, stems removed and chopped The figs I used
• 1/2 cup water or prune juice
• 2 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• Pinch of salt

Instructions:

1. Make filling: Combine all ingredients in a saucepan. Simmer 10-15 minutes until figs are soft and liquid is absorbed.
2. Puree: Blend until smooth or leave slightly chunky for texture. Cool completely.

Assembly & Baking

Instructions:

1. Prep: Preheat oven to 350°F (175°C). Line 13×9 pan with parchment paper. My favorite 13×9 pan
2. Roll bottom layer: On floured surface, roll half the chilled dough into a rectangle slightly larger than your pan. Transfer to pan and press into corners.
3. Add filling: Spread fig filling evenly over dough, leaving 1/8 inch border.
4. Top layer: Roll remaining dough and carefully place over filling. Seal edges by going along the edges, pulling the parchement away from the side and laying over the top dough. Taking your finger and rubbing and pressing the side together. (See picture below)
5. Score: Cut shallow decorative lines on top (like traditional fig newtons) to prevent cracking. The best dough knife (not affiliated just love it)
6. Bake: 20-25 minutes until golden brown. The top should spring back lightly when touched.
7. Cool: Let cool completely in pan before cutting into bars.

Tips for Success:

• Dough handling: If dough is too hard after cold fermentation, let it sit at room temperature for 10 minutes before rolling
• Rolling tip: Roll dough between parchment sheets to prevent sticking or flour your counter.
• Storage: Store covered at room temperature for up to a week, or freeze for longer storage

Yield: About 24 bars
Total time: 2-3 days (mostly hands-off fermentation)

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