Fig and Date Newtons Recipe
    • 1/2cup butter
    • 1/4cup honeyoptional
    • 1 egg white
    • 1teaspoon vanilla extract
    • 1 1/2cups flour
    Fig Paste
    • 1 1/2 cups dried figschopped
    • 1teaspoon vanilla extract
    • 1tablespoon butter
    Date Paste
    • 1cup datespitted and chopped
    • 1tablespoon butter
    • 1teaspoon cinnamon
    • 1/2cup walnutschopped
    1. Cream the butter until fluffy, then add the honey and continue beating. Add the egg and vanilla; beat. Add the flour and beat on low, until everything just comes together. The dough should be soft and buttery. Shape into a flat disk. Wrap tightly with plastic wrap and refrigerate for 2 hours. Make the fillings (instructions below)
    2. Roll out half of the dough to form a 20cm x 30xm rectangle and cut in 2 lengthwise.
    3. Spread the filling in middle of each rectangle and fold the sides (should overlap or meet).
    4. You’ll end up with flat snake shapes. Do the same with remaining half of the dough.
    5. Cut into desired size bars and bake at 150 degrees C until brown.

    Fig Filling
    1. Cook the chopped figs and butter in saucepan over low heat. Add the vanilla and allow to cook for a few minutes.
    2. Add water and simmer for a few minutes until the figs are soft and the mixture begins to have a jam texture(it’s okay if the fig skins are still tough). Cool.
    Date Filling
    1. Place chopped dates in a saucepan with the cinnamon and butter. Cook on low heat until they’re soft enough to mash. Cool

    2. Grind or chop your walnuts finely and add them to the mixture
    Recipe Notes

    If you add the honey: bake at 150 C
    If you omit the honey bake at 180 C & add an extra 8 tablespoons of butter