Gluten-Free Fig Cookies Recipe | Taste of Home

Name: Gluten-Free Fig Cookies Recipe | Taste of Home
Yield: 4
Cuisine: American
Ingredients: 0.5 pound dried figs (quartered); 0.5 cup pomegranate juice; 0.5 c up; 0 port wine; 0 or; 0 additional pomegranate juice; 0.25 cup lemon juice; 0 DOUGH:; 0.5 cup unsalted butter (softened); 0.5 cup sugar; 0.5 cup packed brown sugar; 1 egg; 2 tablespoons molasses; 1 teaspoon vanilla extract; 1 cup sorghum flour; 1 cup brown rice flour; 0.5 cup tapioca flour; 1 teaspoon baking powder; 1 teaspoon ground nutmeg; 0.75 teaspoon salt; 0.5 teaspoon baking soda; 0.5 teaspoon xanthan gum

by Anonymous

Why some badges are missing

Not vegan: unsalted butter → try dairy-free butter
Not gluten-free: baking powder
Not dairy-free: unsalted butter → try dairy-free butter
Not egg-free: egg → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not low-FODMAP: baking powder
Not low-histamine: port wine
Not low-GI / diabetic-friendly: pomegranate juice
Not kidney-friendly: brown rice flour

Based on listed ingredients — always check labels for allergies.

About this recipe

Gluten-free biscuits with a soft, spiced dough wrapped around a sweet fig and pomegranate filling. The figs are soaked overnight in juice and port, creating a jammy centre. Ideal for afternoon tea…

Prep

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Cook

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Serves

Rating

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Ingredients

Kitchen Help

Shopping list

0.5 pound dried figs — quartered
0.5 cup pomegranate juice
0.5 c up
port wine
or
additional pomegranate juice
0.25 cup lemon juice
DOUGH:
0.5 cup unsalted butter — softened
0.5 cup sugar
0.5 cup packed brown sugar
1 egg
2 tablespoons molasses
1 teaspoon vanilla extract
1 cup sorghum flour
1 cup brown rice flour
0.5 cup tapioca flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
0.75 teaspoon salt
0.5 teaspoon baking soda
0.5 teaspoon xanthan gum

Instructions

Step by step

1
Place figs in a small bowl. Add the pomegranate juice, wine and lemon
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juice. Cover and refrigerate for 8 hours or overnight. Drain,
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reserving 1/4 cup juice. Transfer figs and reserved juice to a small
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2 of 2
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Gluten-Free Fig Cookies
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(continued)
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Directions (continued)
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food processor; cover and process until a thick paste is formed. Set
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aside.
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In a large bowl, cream butter and sugars until light and fluffy. Beat
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in the egg, molasses and vanilla. Combine the flours, baking powder,
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nutmeg, salt, baking soda and xanthan gum. Gradually add to creamed
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mixture and mix well. Divide dough into four portions; cover and
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refrigerate for .
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Roll out each portion between two sheets of waxed paper into a 9-in.
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x 4-in. rectangle. Transfer two rectangles to a parchment
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paper-lined baking sheet; remove waxed paper. Spread reserved fig
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mixture evenly over both rectangles to within 1/2 in. of edges. Top
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with remaining dough; remove waxed paper. Using a fork, crimp edges
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to seal.
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Bake at 350° for 15- or until edges are golden brown.
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Cool for before removing from pan to a wire rack to cool
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completely. Transfer to a cutting board. Cut each in half
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lengthwise; cut widthwise into slices. Store in an airtight
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container.
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Yield: 3 dozen.
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Nutritional Facts:
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1 cookie equals 105 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 83 mg sodium, 19 g carbohydrate, 1 g fiber, 1 g protein.
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Diabetic Exchanges:
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1 starch, 1/2 fat.