figgy toffee pudding cookies

Name: Figgy Toffee Pudding Cookies
Prep time: 30 min
Cook time: 10 min
Cuisine: English
Ingredients: 3 cup(s) all purpose flour (packed and level cups); 1/4 teaspoon(s) salt; 1 teaspoon(s) baking soda; 1 teaspoon(s) cinnamon, ground (or more to your taste); 1 cup(s) toffee chips; 1 large egg, (room temperature); 1 large egg yolk (room temperature); 3 1/2 tablespoon(s) cream; - the zest of 1 lemon; - the zest of 1 orange; 3 teaspoon(s) freshly grated raw ginger; 2 teaspoon(s) pure vanllia extract; 1 teaspoon(s) pure orange extract; 1 1/2 cup(s) dried black figs (you can use pale figs if you can't find black figs); 1/2 cup(s) softened european style butter (european style butter has more milk-fat and goes perfect with figs); 1 cup(s) dark brown sugar (packed)

(1 RATING)

26 Pinches 9 Photos

Maggie May Schill

Jacksonville, FL

Updated on Feb 25, 2015

I highly suggest European style butter for this, like Plugra. It has more milk-fats, and is richer. Pale figs can be used, but I find the black figs sweeter.

Rate

prep time 30 Min

cook time 10 Min

method Bake

yield about 2 dozen

Ingredients

3 cups all purpose flour (packed and level cups)
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon, ground (or more to your taste)
1 cup toffee chips
1 large egg, (room temperature)
1 large egg yolk (room temperature)
3 1/2 tablespoons cream
- the zest of 1 lemon
- the zest of 1 orange
3 teaspoons freshly grated raw ginger
2 teaspoons pure vanllia extract
1 teaspoon pure orange extract
1 1/2 cups dried black figs (you can use pale figs if you can't find black figs)
1/2 cup softened european style butter (european style butter has more milk-fat and goes perfect with figs)
1 cup dark brown sugar (packed)

How To Make figgy toffee pudding cookies

Step 1

Preheat oven to 350'F

Step 2

Roughly chop the figs into small pieces. Soak them in warm water for 20 minutes. Strain, and press lightly with a paper towel to get rid of any excess water. Set aside. (You can continue on to other steps while the figs are soaking to save time.)
Step 3

In a medium mixing bowl combine dry ingredients: flour, salt, cinnamon, and baking soda. Mix together with a spatula. Set aside.
Step 4

In another medium mixing bowl combine wet ingredients: egg, egg yolk, lemon zest, orange zest, grated ginger, vanilla extract, orange extract, and soaked, patted dry, figs. Whisk together until completely incorporated. Set aside.
Step 5

In a large mixing bowl, beat with a hand mixer (or standing mixer) brown sugar and butter together until creamy.
Step 6

Add the wet mixture to the butter/sugar mixture in the large mixing bowl, and beat together on medium speed until completely incorporated.
Step 7

Pour half of your dry ingredients into the large mixing bowl and beat until incorporated. Then, add the other half of the dry ingredients and mix slowly until a thick cookie dough is formed.
Step 8

Chill the dough for about 5 minutes. Then scoop 2 inch balls of dough out onto a ungreased cookie sheet.
Step 9

Press the dough balls slightly flat, and make sure they are abut 2 inches apart form each other.
Step 10

Bake for 8-10 minutes, or until golden. Let cookies rest for 5 minutes before turning them out to finish cooling.
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