Ingredients
– 50 g butter, at room temperature
– 100 g soft dried figs, chopped
– 50 g white chocolate, chopped
– 1 cup flour (I mixed white spelt flour and whole grain spelt flour)
– 1 teaspoon baking powder
– 3 tablespoons cane sugar
– 1 organic egg
– 1 vanilla bean, split and seeded
– pinch of salt
Method
Preheat the oven to 170C (325F). In a bowl cream the butter with the sugar until fluffy and light. Add vanilla, egg and mix well. Stir in the chopped figs and chocolate. In another bowl mix the flour, baking powder and salt together, then fold into the wet ingredients. You will get a sticky dough. Take a teaspoon of the dough and place on the baking sheet lined with parchment paper. Flatten the ball slightly, then repeat with the remaining dough. The cookies will spread during baking so leave space amongst them. Bake for about 20-25 minutes at 170-180C (325-350F) until the cookies are pale golden brown.
