The arrival of autumn brings with it the longing to bake more pies, cook rich and hearty dishes, like stews and endless cakes. Spices are an ideal way to add extra aroma to everyday dishes. Add a depth of flavour to your favorite bake and spice up cookies with sweet cinnamon, aromatic nutmeg or mildly-sweet allspice!
The aroma of these gorgeous cookies tells you that autumn season is in the air! Fill your home and heart with wonderful fragrance and warmth!
First, I poached dried figs in cognac and sugar, and only then I chopped them and add to the cookie dough. You can substitute alcohol with water. Store figs with liquid in the fridge. You can serve such figs over the yogurt or cereal, alongside cakes and pancakes, or even add to the roasted chicken or pork.
Whirls with poached figs, nuts and spices
Poached dried figs
150g dried figs, remove stems
1 Tbsp brown sugar (or more, depends on your taste)
100ml cognac or brendy
Whirls/Cookies dough. Yield 8 pieces approx.
4 medium poached figs, finely chopped
20g mix of walnuts and hazelnuts, chopped
75g butter, room temperature
3Tbsp brown sugar
1 egg, at room temperature
3 Tbsp sour cream
180g plain flour
3/4 tsp baking powder
2 all spice berries, finely ground
1/3 tsp ground cinnamon
a good pinch of freshly grated nutmeg or 1/4 tsp powder
a pinch of salt
Poached dried figs
- In a small saucepan add water and figs, bring to boil on medium-high heat. Add sugar and cognac. Figs should be lightly covered in a liquid, if it’s not enough add more hot water.
- Reduce heat to medium-low and simmer for 15-20 minutes or until figs are tender. Turn figs once or twice so each side is poached evenly. Let it cool, then transfer to a small jar. Keep in the fridge until ready to use.
- In a mixing bowl beat butter with sugar until pale. Add egg and gently mix. Then add sour cream and combine.
- Combine flour with baking powder, salt and spices. Add it along with nuts and figs to the cookie dough.
- Mix a soft dough. Cover, let rest in the fridge for 10 minutes.
- Tear 2 small balls from the dough. On a lightly floured surface roll out each piece into rope-shape (I made the length 25cm each), spin around each other and join the ends.
- Line the baking tray with baking paper. Bake in preheated 200C/400F oven for 20 minutes. Let it cool a bit for 5-10 minutes.
- Sprinkle with icing sugar, if desired. Serve warm or cold with a glass of milk.
I’m bringing these delicious and beautiful cookies to all lovely guests at Fiesta Friday party! Let’s eat, drink and have fun!