Sticky yummy figgy slice that’s easy to make and looks like you’ve gone to a lot of trouble. Serve at room temperature with a dollop of cream or vanilla ice-cream for a tasty treat or for dessert at a dinner party.
125g unsalted butter, softened
55g soft brown sugar
1 tsp ground cinnamon
185g plain Gluten Free flour
375g dried figs
1 cinnamon stick
125g golden caster sugar
- Preheat the oven to 180°C. Lightly grease a rectangular shallow tin and line the base with baking paper, leaving the paper hanging over on the two long sides.
- Beat the butter, brown sugar and cinnamon using electric beaters until light an fluffy, then fold in the flour with a large metal spoon. Press the mixture evenly into the tin and bake for 25 minutes. Cool slightly.
- Place the dried figs, cinnamon stick, caster sugar and 375 ml of boiling water in a saucepan, mix together and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the figs have softened and the water has reduced by a third. Remove the cinnamon stick and place the mixture in a food processor. Process in short bursts until smooth.
- Pour onto the cooked base and bake for 10 minutes, or until set. Leave to cool in the tin, then lift out and cut into squares.