Fig dry cookies. These cookies do not contain yeast, which is why they are slightly crunchy. I used whole cane sugar, which gives a darker color and a particular flavor that I love very much, but if you prefer, you can use granulated sugar. These crunchy cookies are prepared in no time: they are quick and tasty, ideal for breakfast or any time of the day. Come with me and let’s start baking.
Good recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for fig dry cookies
- 2 1/4 cups all-purpose flour
- 1/3 cup granulated sugar (I used whole cane sugar)
- 3 1/2 tbsp extra virgin olive oil
- 3 tbsp milk (Warm)
- 1 egg
- to taste fig and almond jam
Steps for fig dry cookies
In a bowl, work with a fork the egg with the sugar, add the oil in a thin stream and then the warm milk. Start adding the flour gradually; when the mixture begins to come together, pour it onto a lightly floured surface and work it until you create a dough.
Roll the dough out thinly with the help of a rolling pin, create your shapes and place the jam in the middle and close it. I made some double cookies with filling inside (see below).
I rolled out the dough, placed and leveled the fig jam and rolled the dough onto itself. With a knife with a smooth blade, I created some long cookies.
Bake at 340°F in a fan oven for about 13 minutes, or at 355°F in a static oven also for about 13 minutes; if necessary, extend the cooking slightly by a few minutes until they are nicely golden.
I hope you like this version of fig cookies and that it brings all the fragrance of fruit and almonds to your kitchens. They are so simple and genuine that one leads to another, perfect for indulging in a sweet treat.
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