Thursday, August 6, 2009

The Honey & Fig Incident





A neighbour of my grandparents stopped my Grandpa on one of his daily walks one fine summer evening and offered him some figs off of her tree. He took a few and my Grandma sent him back for more with a basket teasing him about "going to Grandmother's house" and to make sure she didn't have a long furry nose and sharp teeth. Anyway, he brought back a few pounds or so and my Grandma washed them and ran them through her ancient grinder. She scooped some out for me once we found this recipe for honey & fig cookies.

Since our figs were fresh, we figured maybe a cup and a half to two cups and I think I added almost two cups to the batter. The batter ended up being almost too loose for cookies, so we decided to bake it in an 8"x8" pan lined with parchment paper. That dang cake baked for one hour and ten minutes and it was still a tad doughy in the center but we pulled it out anyway. It turned out very dense and chewy but not bad at all. I also added the rest of the figs I had scooped out on top about halfway through baking so they would caramelize on top and not seem so plain. I'm weird like that.

Recipe taken from 80 Breakfasts.

1¾ C flour
½ tsp baking soda
pinch of salt
1 tsp ground cinnamon
pinch of nutmeg
pinch of ground cloves
¾ C honey
¼ C butter
2 eggs
1 cup dried figs, soaked in hot water and coarsely chopped
1⅓ walnuts, coarsely chopped

Preheat oven to 350F. Line two cookie sheets with baking paper

Sift together the flour, baking soda, salt, and spices. Set aside.

In a saucepan, heat the honey and butter until the butter melts. Set aside.

Meanwhile, in a bowl whisk the eggs. Pour in the honey mixture (once it’s cooled) and continue to whisk until blended. Stir in the dry ingredients. Lastly, add the figs and the walnuts and stir until just incorporated.

Drop by teaspoonfuls on the prepared cookie sheets, spaced at least 1-inch apart. Bake in the oven for 8-12 minutes, or until the cookies are nicely browned and spring back when gently pressed. Transfer to cooling racks. Cool completely and store in airtight containers.

Modifications
The honey I used was ultra dark. When I say ultra dark, I mean I thought it was molasses when I saw it sitting on the counter.
The fresh figs, of course.
I used about half a cup of walnuts and a little more than half a cup of pecans. Neither were chopped, so i just smashed them with the bowl I used to sift my dry ingredients in their baggies.

3 comments:

ChichaJo said...

Glad you enjoyed the recipe :) And lucky you to be able to get fresh figs...from a kind neighbor no less!

When I made the cookies they already seemed quite cakey to me so I imagine by replacing the dried figs with fresh they would be even more so...good idea turning it into a cake!

The Durstelers said...

That sounds yummy! and I LOVE the comment grandma made! HILARIOUS! Dang, I miss her.

:(

Show her this and tell her I love her!

Vanessa said...

stephanie; oh i know. that comment was absoutely hilarious. can't you just see grandpa's completely incredulous face? bahaha.

chicha; it turned out so dense and chewy, but definitely not overly sweet. my sister, grandma, and myself all had a piece with two scoops of ice cream when it finally came out of the oven. :)