Fig crisps

Ingredients for 1 servings:

• 200 g fig(s), dried
• 100 g cherry(s), candied
• 100 g sultanas
• 1 orange(s)
• 120 g honey
• 1 tsp cinnamon
• 125 g butter, soft
• 150 g sugar
• 1 orange(s), grated peel only
• 1 large egg(s)
• 1 pinch of salt
• 500 g flour (white flour)
• 1 tsp baking powder

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 30 minutes

Christmas cookies

Finely chop the figs, cherries, and sultanas. Thinly grate the orange zest. Squeeze the juice of 1/2 an orange. Add the orange zest and juice, honey, and cinnamon to the dried fruit and mix well. Cover and chill for 30 minutes. For the pastry, cream the butter and sugar until light and fluffy. Stir in the orange zest, egg, and salt. Then, a spoonful at a time, stir in the flour and baking powder to form a smooth, pliable dough. Divide the dough in half and shape each into a log about 4 cm in diameter. Chill for 15 minutes. Use the back of your hand to press a 2 cm deep groove into each log. Add half of the filling and cover with a little dough. Wrap the logs in cling film and chill for about 2 hours, until firm. Preheat the oven to 160°C (top/bottom heat). Line a baking tray with baking paper. Cut the rolls into approximately 1/2 cm thick slices and place them on the prepared baking sheet, leaving some space between them. Bake the fig crisps in a preheated oven at 160 °C on the second-lowest rack for about 12-15 minutes, until lightly browned.