SEPTEMBER COOKIES with fresh figs and raisins, simple and quick, great for breakfast or snack, perfect for dunking in milk.
The September cookies with figs are those treats that remind you of home and immediately take you back to autumn. Crunchy and crumbly on the outside, with a sweet and soft fig heart, they’re perfect to accompany coffee, afternoon tea, or even to enrich breakfast.
I made them just a few days ago: I had my husband pick fresh figs from the tree at his parents’ house 😀 I wanted to make the classic September cookies, the stuffed cookies loved by both adults and children. You don’t need to be a pastry chef: just a few steps and a bit of patience to get treats that win over from the first bite.
The nice thing about September fig cookies is that they’re not bound to any season: although traditionally made in September when figs are ripe and sweet, you can also prepare them with dried figs or simple homemade fig jam. The result will always be a genuine cookie, rich in flavor and with that unmistakable flavor that speaks of tradition.
And let’s face it: they also make a beautiful homemade gift idea. Imagine a bag with your fragrant September cookies: who could resist?
Follow me in the kitchen today for September cookies with fresh figs.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 1 2/3 cups flour (the one you usually use)
- 2/3 cup sugar
- 2.8 oz butter
- 1/2 teaspoon baking powder
- 1 egg
- lemon zest
- 14 oz figs (weight without peel)
- 2 tablespoons raisins
- 1/5 cup brown sugar
- 1 tablespoon honey
Steps
Keep in mind that everyone has their version of these cookies, you can add almonds, crumbled cookies, amaretti are great, use jam if you prefer.
Prepare the shortcrust pastry by working the flour with the sugar, baking powder, lemon zest, egg, and butter.
Make a ball, wrap it in plastic wrap, and let it rest in the fridge for 30 minutes.
Soak the raisins in a small bowl with water, peel the figs, and cook them with the sugar and a tablespoon of water in a saucepan, I didn’t do this.
After the time, take the shortcrust pastry from the fridge and roll it out on a floured surface, make a rectangle, and fill half of the pastry with the fig puree, or fresh figs and rinsed and patted dry raisins.
Fold the pastry over the other half, outline the cookies with a knife, and bake in a hot oven at 355°F for about 15 minutes or in an air fryer at 347°F for 12 min, flipping them.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
SEPTEMBER COOKIES with fresh figs
What makes them special?
The crumbly pastry that melts in your mouth
The soft filling of fresh or dried figs
Their simplicity: few ingredients, lots of flavor
The aroma that fills the kitchen and immediately speaks of autumn
How to enjoy them best
The Homemade September Cookies are versatile:
Perfect for breakfast, for dunking in milk or coffee
Great for a snack, with a steaming cup of tea
Delicious after dinner, as a small dessert with a sweet liqueur
Extra tips
Use well-ripened figs or high-quality fig jam.
To make them even more delicious, you can add a pinch of cinnamon or vanilla to the dough.
If you want a more rustic version, try using whole wheat flour.
They keep perfectly in a tin box for several days.
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FAQ SEPTEMBER COOKIES with fresh figs
What are September Cookies?
They are crumbly sweets filled with figs, typical of the autumn period, but delicious all year round.
Can they be made without fresh figs?
Absolutely yes! You can use blended dried figs or fig jam.
How are September Cookies stored?
In a tin box or airtight container, they stay good for 4-5 days.
Can they be personalized?
Sure! Add chopped walnuts or almonds to the filling to make them even richer.
Are they lactose-free?
You can make them without butter and use oil to adapt them to a lactose-free diet.
