Fig cookies

Fig cookies

About 20 cookies 50 minutes
Fig cookies
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  • 250 g butter at room temperature
  • 95 g Dansukker Light Muscovado Sugar
  • 1 1/2 tsp Dansukker Vanilla Sugar
  • 270 g plain flour
  • 1 tsp baking powder
  • 1 pinch of salt
  • Fig jam

Set the oven temperature to 200 °C.

Whisk together the butter, sugar and vanilla sugar until light and fluffy.

Combine the flour, baking powder and salt in a bowl, and carefully fold into the butter mixture.

Divide the mixture between 20 small muffin forms and press a small hole in the dough with a floury finger.

Fill the hole with fig jam.

Bake in the lower part of the oven for 14-16 minutes until light brown. Remove the cakes and leave to cool.

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