I’m going to keep plodding along on the trail of DIY goodies because, well, I might not be on this path again for a long time and I want to make this round worthwhile. And maybe also just to prove to myself that I can do these kinds of things.
Everyone needs a little pat on the back, you know? And since I wouldn’t touch my last DIY project with a 20 foot pole, I figured I needed to make a little something for myself.
Now, why did I choose fig newtons you ask? Well, I had just made Smitten Kitchen’s amazing fig and olive oil challah and had a bunch of figs left over. I’m not a snack-on-figs kind of person, but I do enjoy figs once they’ve been cooked into a yummy paste, so it seemed only natural to sandwich that figgy goodness between some subtly sweet and chewy cookie-like dough.
I’ve always associated Fig Newtons with my great grandparents, as I can distinctly remember chowing down on some while visiting their home as a child. I definitely wouldn’t have considered myself a fan back then, but the cookie? cake? snack bar? has definitely grown on me.
Obviously this homemade version blows the packaged variety out of the water. I mean, you could argue that these toe the intersections between snack, breakfast and dessert, but take a look at that luscious layer of filling. The flavor is complex and the shortbread is soft with just the right amount of crumbliness.
I’m really selling this DIY stuff, aren’t I?
Two Years Ago: Banana Peanut Butter Truffle Muffins
Adapted from Brown Eyed Baker