‘Settembrini’ fig biscuits

Name: ‘Settembrini’ fig biscuits
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: sweet shortcrust pastry; jam

Here are some delicious biscuits to make at home during September, the month when one finds ‘settembrini’ figs, so sweet and succulent that they melt in your mouth. You may be really lucky and have a wonderful fig tree in the garden packed full of ripe fruit, or, if not, maybe on the way to the market this morning you’ll come across a fantastic basket of tempting, mature, sweet figs. How could you resist? What better opportunity to create these extraordinary biscuits filled with fig jam? Homemade pastry, a little fig jam, and you're done: tomorrow at breakfast you’ll have ‘settembrini’ fig biscuits with milk for everyone. Both children and adults will be delighted, especially those who have tried the commercial variety and want to make these little works of confectionary art at home!

Ingredients

sweet shortcrust pastry 200 grams
jam A little fig marmalade

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Information

20 minutes Total time

30 minutes Active time

Serves 4 persons

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Preparation

Prepare the shortcrust pastry following the basic recipe. Roll out with a rolling pin on a floured work surface and with a pastry cutter cut out pastry circles. Put a teaspoon of jam in the centre of each pastry circle and then fold over and seal the edges. Once all the biscuits are made, arrange them on a baking sheet and cook in oven at 180°C for 30 min.

Tips

Do not overfill the biscuits with jam, and seal the edges well in order to avoid any unpleasant leakage. If you like the visual effect, you can seal the edges with the prongs of a fork or simply use your fingers. Moreover, don’t set the oven temperature too high: the biscuits are small and the pastry is thin, which makes them easy to burn! Also, pay attention to the cooking time which can be variable from oven to oven: in the recipe we suggest 30 minutes but less may be sufficient.

Trivia

Biscuits were invented by the British, who were looking for a bread that could withstand long journeys by sea and thereby feed the sailors during the voyage, without mould or going off in any way. The idea was to make a flat, dry bread and cook it twice - hence the name ‘bi-cuit’ – ‘twice cooked’. Later, a baker had the idea of taking this bread and adding butter and sugar. The deed was done: biscuits were born.