Fig shortbread biscuits

Huile d'olive de Nyons PDO
Subtle flavour
Sablés à la figue
Photo credit: Céline de Cérou
A PDO
Preparation
25 min
A PDO
Resting time
1h
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 10 sablés
For the biscuit dough:
  • 220 g of flour
  • 30 g of ground almonds
  • 40 g brown sugar
  • 50 g Nyons olive oil PDO
  • 50 g cold butter, cut into small cubes
  • 1 egg
  • 1 sachet vanilla sugar
  • 1 c. à café baking powder
For the filling:
  • 275 g dried figs
  • 1 c. à soupe honey
  • 2 c. à soupe Nyons olive oil PDO
  • 1 pincée cinnamon

Astuce

Choose PDO olive oil from Nyons (subtle flavour) for its dried-fruit aromas and buttery taste, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. Also choose: PDO olive oil from Nice, PDO olive oil from Languedoc and French olive oils made from the Cailletier, Grossane, Tanche…

Instructions

  • Soak the figs in a bowl of lukewarm water for 30 minutes; whilst they are soaking, prepare the biscuit mixture.

  • In a mixing bowl, add the brown sugar, Nyons olive oil (PDO), butter, egg and vanilla sugar, and mix with a whisk. Next, add the flour, baking powder and ground almonds, then mix everything together until the ingredients are fully incorporated. Shape into a ball and leave to rest for 1 hour in the fridge.

  • Prepare the filling: drain the figs, then blend them with the honey, Nyons olive oil (PDO) and cinnamon until you have a paste. Set aside in a bowl.

  • Preheat the oven to 170°C. Dust your work surface with flour. Using a rolling pin, roll out the pastry into a rectangle about 4mm thick. To make it easier, you can roll out the pastry between two sheets of baking paper. Then cut the rectangle in half.
  • Top each rectangle of pastry with figs. Fold in each side using a spatula, then, using a knife, cut the shortbread into pieces about 4–5 cm long.
  • Place the fig shortbread biscuits on a baking tray, with the fold facing downwards. Score them with a fork or a wooden skewer, then bake for about 15 to 20 minutes, depending on their thickness. The biscuits should be a lovely golden colour.

Astuce

Choose PDO olive oil from Nyons (subtle flavour) for its dried-fruit aromas and buttery taste, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. Also choose: PDO olive oil from Nice, PDO olive oil from Languedoc and French olive oils made from the Cailletier, Grossane, Tanche…
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

All recipes

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