Ingredients for Whole Wheat Fig Bars
- Vegetable Shortening
- 1 cup packed brown sugar
- 2 large eggs
- Vanilla Extract
- 2 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Orange Zest
- 1/2 teaspoon salt
- Dried Figs
- 1/4 cup water
- Lemon Juice
- 1/4 cup granulated sugar
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How to Make Whole Wheat Fig Bars
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together 1 cup (2 sticks) shortening, 1 cup packed brown sugar, 2 large eggs, and 1 teaspoon vanilla extract until light and fluffy.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon orange zest, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Refrigerate the dough for at least 1 hour (or up to 2 hours).
- Prepare the fig filling (see below).
- On a lightly floured surface, roll out the dough into a 14x14 inch square.
- Cut the dough into 4 equal strips, each 14 inches long and 3 1/2 inches wide.
- Place 1/4 of the fig filling in a 1 1/2 inch wide mound down the center of each strip.
- Using a spatula, gently fold the sides of each dough strip over the filling, overlapping slightly on top. Press edges firmly to seal.
- Cut each strip in half crosswise for easier handling.
- Place the strips, seam side down, about 3 inches apart on greased baking sheets.
- Brush off any excess flour with a pastry brush.
- Cut each strip crosswise into 7 pieces, but do not separate completely.
- Bake for 13-15 minutes, or until golden brown and puffed.
- Cool for 5-10 minutes on the baking sheets before carefully separating and transferring to wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
24g
Fat
2g
Carbs
3g
