Homemade Fig Bars II: A Delightful Twist on a Classic Treat
Fig bars are a timeless snack, conjuring up memories of childhood lunchboxes and cozy afternoons. While the store-bought version is convenient, nothing compares to the satisfaction (and superior taste!) of homemade fig bars. This recipe builds upon the traditional, offering a delightful twist that elevates the humble fig bar to new heights. Get ready to embark on a baking adventure that will fill your kitchen with the warm, inviting aroma of figs, spices, and buttery goodness.
This recipe, which we’ll affectionately call “Fig Bars II,” incorporates subtle yet impactful changes that will make your homemade fig bars stand out from the crowd. We’ll be using a combination of whole wheat and all-purpose flour for a slightly nutty and wholesome crust. The fig filling will be enriched with a touch of balsamic vinegar to enhance the fig’s natural sweetness and a hint of orange zest for a bright, citrusy note. Don’t be intimidated; the process is straightforward, and the results are well worth the effort.
## Ingredients:
Before you begin, gather all your ingredients. Having everything measured and ready to go will streamline the baking process and prevent any last-minute scrambling.
**For the Crust:**
* 1 cup (120g) all-purpose flour
* 1 cup (120g) whole wheat flour
* 1/2 cup (100g) granulated sugar
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks, 226g) cold unsalted butter, cut into cubes
* 1 large egg
* 1 teaspoon vanilla extract
**For the Fig Filling:**
* 1 pound (450g) dried figs, stemmed and coarsely chopped
* 1/2 cup (120ml) water
* 1/4 cup (50g) granulated sugar
* 2 tablespoons balsamic vinegar
* 1 tablespoon orange zest
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* Pinch of salt
## Equipment:
* 9×13 inch baking pan
* Parchment paper
* Food processor or pastry blender
* Medium saucepan
* Mixing bowls
* Measuring cups and spoons
* Rolling pin (optional)
## Step-by-Step Instructions:
Now, let’s get to the fun part – baking! Follow these detailed instructions to create your own batch of unforgettable Fig Bars II.
**Part 1: Making the Fig Filling**
The heart of these fig bars is, of course, the fig filling. This step involves simmering the figs with other ingredients to create a jammy, flavorful base.
1. **Prepare the Figs:** Place the chopped dried figs in a medium saucepan. The size of the chop isn’t critical, as they’ll break down further during cooking.
2. **Add Liquids and Sweeteners:** Pour the water and balsamic vinegar over the figs. Add the granulated sugar, orange zest, cinnamon, nutmeg, and a pinch of salt.
3. **Simmer and Soften:** Bring the mixture to a simmer over medium heat. Reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the figs are very soft and the liquid has been absorbed. Stir occasionally to prevent sticking. The figs should be easily mashed with a spoon.
4. **Mash and Cool:** Remove the saucepan from the heat and use a potato masher or the back of a fork to mash the figs into a thick paste. The consistency should be similar to jam. Allow the fig filling to cool completely before assembling the fig bars. This is crucial; a hot filling can melt the butter in the crust and result in a soggy final product.
**Part 2: Preparing the Crust**
The crust provides the perfect buttery, slightly crumbly counterpoint to the sweet and chewy fig filling. This recipe uses a combination of flours for added depth of flavor.
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking soda, and salt. This ensures that the baking soda is evenly distributed, which will help the crust rise properly.
2. **Cut in the Butter:** Add the cold, cubed butter to the dry ingredients. Use a food processor or a pastry blender to cut the butter into the flour mixture. If using a food processor, pulse until the mixture resembles coarse crumbs. If using a pastry blender, press down on the butter and flour mixture until the butter is broken down into small pieces. The goal is to have pieces of butter still visible, about the size of small peas. This will create flaky layers in the crust.
3. **Add Wet Ingredients:** In a separate small bowl, whisk together the egg and vanilla extract. Pour the egg mixture into the flour and butter mixture.
4. **Form the Dough:** Use your hands or a spatula to gently combine the wet and dry ingredients until a dough forms. Be careful not to overmix the dough, as this can develop the gluten and result in a tough crust. The dough should be slightly crumbly but hold together when pressed. If the dough is too dry, add a tablespoon of ice water at a time until it comes together.
5. **Divide and Chill:** Divide the dough in half. Flatten each half into a disk, wrap each disk in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough allows the gluten to relax, making it easier to roll out and prevents the crust from shrinking during baking.
**Part 3: Assembling and Baking the Fig Bars**
With the filling and crust prepared, it’s time to bring everything together and bake these delicious fig bars.
1. **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides. This will make it easy to remove the fig bars from the pan after baking.
2. **Roll Out the First Layer:** On a lightly floured surface, roll out one disk of dough into a rectangle slightly larger than the bottom of your baking pan. Carefully transfer the dough to the prepared baking pan, pressing it into the bottom and up the sides. If the dough tears, simply patch it together with your fingers.
3. **Spread the Fig Filling:** Spread the cooled fig filling evenly over the crust in the baking pan. Make sure to spread it all the way to the edges of the crust.
4. **Roll Out the Second Layer:** Roll out the second disk of dough into a rectangle slightly smaller than the top of the baking pan. Carefully place the dough over the fig filling. You can either leave it as a solid sheet or cut it into strips for a more decorative top. If you cut it into strips, arrange them in a lattice pattern over the filling.
5. **Bake:** Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. The baking time may vary depending on your oven, so keep an eye on the fig bars and check for doneness.
6. **Cool and Cut:** Remove the baking pan from the oven and let the fig bars cool completely in the pan before cutting. This is important because the filling will still be soft when warm. Once cooled, use the parchment paper overhang to lift the fig bars out of the pan. Cut them into squares or rectangles using a sharp knife.
## Tips and Variations:
* **Type of Figs:** While dried figs are traditional, you can experiment with different varieties, such as Black Mission figs for a richer flavor or Golden figs for a milder sweetness.
* **Nuts:** Add 1/2 cup of chopped walnuts, pecans, or almonds to the fig filling for added texture and flavor.
* **Spices:** Experiment with different spices, such as cardamom, ginger, or cloves, to customize the flavor of the fig filling.
* **Citrus:** Use lemon or grapefruit zest instead of orange zest for a different citrusy note.
* **Boozy Figs:** Soak the dried figs in rum or brandy for a few hours before making the filling for an extra layer of flavor.
* **Gluten-Free:** Substitute a gluten-free all-purpose flour blend for the all-purpose and whole wheat flour. Make sure to use a blend that is designed for baking.
* **Vegan:** Substitute vegan butter for the unsalted butter and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) for the egg.
* **Make Ahead:** The fig bars can be made ahead of time and stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
* **Freezing:** Fig bars freeze well. Wrap them individually or in small batches and store them in the freezer for up to 2 months. Thaw at room temperature before serving.
## Serving Suggestions:
Fig bars are delicious on their own, but here are a few serving suggestions to elevate your snacking experience:
* **With Coffee or Tea:** Fig bars are a perfect accompaniment to a warm cup of coffee or tea.
* **With Cheese:** Serve fig bars with a sharp cheddar cheese or a creamy goat cheese for a sweet and savory pairing.
* **As a Dessert:** Fig bars can be served as a simple and satisfying dessert.
* **In a Lunchbox:** Pack fig bars in a lunchbox for a healthy and delicious snack.
* **As a Gift:** Homemade fig bars make a thoughtful and delicious gift for friends and family.
## Nutritional Information (Approximate, per bar):
* Calories: 200-250
* Fat: 10-15g
* Saturated Fat: 6-9g
* Cholesterol: 30-40mg
* Sodium: 50-70mg
* Carbohydrates: 25-35g
* Fiber: 2-4g
* Sugar: 15-20g
* Protein: 2-3g
*Note: Nutritional information may vary depending on the specific ingredients used.*
## Conclusion:
Homemade Fig Bars II are a delightful twist on a classic treat that is sure to impress. With a slightly nutty and wholesome crust, a rich and flavorful fig filling, and a hint of citrusy brightness, these fig bars are a step above the rest. The recipe is easy to follow, and the results are well worth the effort. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible fig bars. Enjoy!
Baking your own Fig Bars allows for customization and quality control, far exceeding the store-bought alternatives. By choosing high-quality ingredients and following these detailed instructions, you’re on your way to achieving fig bar perfection. Your friends, family, and especially your taste buds, will thank you. Happy baking!
This recipe not only provides a delicious snack but also allows for a mindful connection to the process of creating food from scratch. From chopping the figs to rolling out the dough, each step is an opportunity to engage with the ingredients and appreciate the effort that goes into making something truly special. So, embrace the process, experiment with variations, and enjoy the satisfaction of sharing your homemade Fig Bars II with loved ones.