Our brand new blend Darling Grey is the perfect addition to your homemade fig rolls. Try out our delicious recipe below.
What You'll Need
110g unsalted butter
40g caster sugar
1/2 tsp ground cinnamon
A pinch of ground cloves
1 egg yolk
160g plan flour
60g ground almonds
2 tbsp Darling Grey
175g soft semi-dried figs
1tsp finely grated lemon zest
Juice of 1/2 lemon
30g caster sugar
Grease baking tray with butter.
Infuse 2 tablespoons of Darling Grey into 60ml of hot water. Set aside and leave to infuse for 10 minutes.
While tea is infusing, combine butter, sugar, cloves and egg yolk in a large mixing bowl and mix. When mixture is light and fluffy, add flour and ground almonds. Bring the mixture together with your hands and form a stiff dough.
Work with dough for 1 minute on a floured surface to stop dough from sticking. Wrap dough in cling film and refrigerate for 15-20 minutes.
Add chopped figs and brewed Darling Grey tea into a medium sized non-stick saucepan. Add lemon zest, lemon juice and sugar to saucepan. Heat on a low temperature until sugar is fully dissolved. Continue to heat for approx. 10 minutes until mixture is thick. Leave mixture to cool then pour into blender. Blend until smooth.
Preheat oven to 180°C.
Take dough out of fridge and divide in half. Roll each half into a rectangle about 25cm x 10 cm. Spread half of the filling from blender over each rectangle leaving a border of approx. 1cm along the longer side of each rectangle.
Lift one side of the pastry and fold it into the centre. Repeat on the other side so they meet in the middle and seal together.
Place both rectangles on a baking tray (seam side down) and place in oven. Bake for approx. 25 minutes until lightly browned.
Remove from oven and allow to cool. Once cooled chop rolls into roughly 8 slices per roll and serve with a pot of your favourite SUKI tea- of course, we had a cup of Darling Grey with these!
Darling Grey is our tea of the month for March which means its only £3.00!
If you give this recipe a go make sure you tag us on social media @sukitea #sukitea. We would love you see how yours turn out and how they tasted!
Recipe adapted from The Happy Foodie.