Crispy Cookies with Fig molasse
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Recipe-Ingrediants
One of the products that my homeland produces abundantly is figs. We've learned with them, grown up with them, and, of course, from generation to generation, wonderful recipes have emerged that are worth recording and making. Fig jam, therefore, comes from ripe figs; it is quite dark in color and thick. We incorporate it into sweets, sauces, and even in cooking as a honey substitute. Here, I have made crispy cookies for all occasions, adding finely chopped dried figs inside. They contain no eggs or butter, so they are light and can be consumed during fasting periods.
Ingredients:
• 250g sugar
• 250g fig molasse
• 110g orange juice
• 250g extra virgin olive oil
• 10 dried figs, finely chopped
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp cloves
• 1 tsp (almost - as much as it takes) soft flour
Directions
1. In a bowl, mix all the liquids together with the spices and baking soda. Using a whisk, beat them well until the sugar dissolves.
2. Sift the flour and gradually add it to the bowl, kneading the mixture.
3. On one side, add the finely chopped dried figs and mix them with the flour before incorporating them into the mixture.
4. Once all the ingredients are added, knead slowly until you have a soft, pliable dough that doesn't stick to your hands.
5. Start shaping the cookies to your liking.
6. Preheat your oven to 170 degrees Celsius.
7. The baking time depends on the size of the cookies. Personally, I like them small, delicate, and cute enough to stand on the edge of a coffee cup. In this case, leave them in for a maximum of 10 minutes. You'll see them during baking. When you take them out, they should be slightly soft, allowing them time to firm up as they cool. If you leave them a little longer, they will become bitter and dry.
Good luck!
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