These little festive treats are perfect served warm in front of a roaring fire. Enjoy with a cuppa or even a little glass of sherry, whatever you fancy!

Suitable for gluten free, dairy free, vegan

Makes 24 figgy biscuits

Ingredients

For the fig filling:

140g whole figs

Zest from ¼ of an orange

25g ground almond

40g orange marmalade

10g light muscovardo sugar

Large pinch of ground cloves

¼ tsp ground cinnamon

Pinch of salt

5ml water

Biscuit dough:

190g gluten free plain flour

40g light muscovardo sugar

¼ tsp gluten free baking powder

100g Vitalite

20g water

Icing sugar, for dusting

Method

To make the fig filling, place the figs and orange zest in a food processor and chop for about 1 minute. Transfer the mixture to a large bowl. Add the ground almonds, marmalade, sugar, cloves, cinnamon and salt to mixture; combine. Add the water; the consistency should be a thick paste.

To make the biscuit dough, combine flour, sugar, and baking powder in a bowl, then mix on a low speed with a handheld electric mixer. With the mixer still on low, add the Vitalite and mix until it resembles coarse crumbs. Add the water, one teaspoon at a time, until the dough begins to ball. Transfer dough to a lightly floured work surface and knead until smooth, for about 2 to 3 minutes. Wrap in cling film and refrigerate for about 1 hour until chilled.

Preheat the oven to 180°C / Gas 4.

Knead the chilled dough a little and roll out onto a lightly floured surface. Cut the dough into rounds using a 5cm cookie cutter. Place 24 rounds onto parchment lined baking sheets. Dollop a spoonful of the fig filling in the middle of each biscuit round. Cut out the remaining 24 rounds of dough, and lay the round on top of the fig filling. The dough will crack on top. Seal the dough together using your fingers.

Bake for 16-18 minutes or until lightly golden brown around the edges.

Remove from the oven, dust with icing sugar and serve warm.

If you’re after other festive recipes, take a look at our mouthwatering gluten free Boozy Chocolate Trifle recipe.