These are fig roll-inspired stuffed cookies with an Earl Grey tea-infused fig jam which gives these cookies an extra twist. They are crispy on the outside and deliciously sweet on the inside.
The inspiration...
On cold winter weekends, I find myself grabbing an extra cup of tea to keep myself warm and grabbing a tasty cookie to enjoy with my tea. These earl grey infused fig rolls came about because I wanted to pair my two favorite things, tea, and cookies!
These cookies are non-traditional because I used an oat-based dough that gives an extra crunch to the cookie. The oat-based sugar cookie does not rise as well as a traditional sugar cookie base. Also, I did not overstuff these rolls as I wanted a nice balance of oats to jam ratio. A traditional fig roll has a thick stuffing where these cookies have a thin layer of jam in the center.
These cookies take more time and effort to make than a drop cookie because you have to roll out the dough and prepare the fig jam filling. It is well worth the extra prep and wait time because these cookies are so tasty with a warm cup of tea. They are DELICIOUS!
How to make these fig rolls?
Make the dough
First, prepare the dough by mixing all the dough ingredients together. You will need to plan extra time for making these cookies because the dough needs to refrigerate for at least 30 minutes. This will make it easier to roll out and then stuff the cookies with the fig jam.
Prepare the fig jam
Next, prepare the fig jam. For this recipe, you can use store-bought fig jam and skip the tea-infusing step. I wanted that tea flavor so I infused the fig jam with earl grey tea. To do this, brew earl grey tea in 1/4 cup of water for about 5 minutes. Then boil the jam with the water to infuse the flavors. Boil the jam until the mixture thickens up again, about 10 minutes. Let the fig jam cool completely before baking.
Rolling out the fig roll dough
Once you have the jam ready and the chilled dough, you can start rolling out the dough. You need a lightly floured surface or you can work in between two pieces of parchment paper. You will want to work quickly because you don't want the dough to get too soft. Place the dough on a work surface and knead briefly until it feels cold and firm. Then roll out as evenly as you can until you make a rectangular shape. The thinner you roll the dough the thinner and crispier the cookie. I rolled out by rectangular so the dough was about 1/8 to 1/4 inch thick.
Filling and slicing the cookies
Once your dough is fully rolled, pour the cooled fig jam on 1/2 of the side of the rolled dough. Spread the jam with a spoon. You can add as much or as little as you want here. The more you add the more filling you will have in the cookie. Then fold the dry side of the dough on top of the jam-filled side, like you are folding a page of a book. Slice the cookies into squares using a sharp knife. Add the cookies to a baking tray and bake for about 10 minutes.
Fig Jam Cookies
These fig jam cookies are crunchy in texture with an oat cinnamon flavor paired with a sweet early grey jam flavor. It is the perfect tea time cookie! I love a quick grab-and-go cookie and these are great to eat on the go. They store well for a week in an air-tight container. They are the best tea cookie because they are firm on the outside and soft and sweet on the inside. The tea-infused fig flavor tastes so GOOD inside the cookie!
To get more earl grey tea flavor you could add fresh tea leaves to the jam or you can leave out the tea flavor altogether. My favorite part of these cookies is the dough base because oats and cinnamon pair so well together.
Earl Grey Infused Fig Jam Rolls
Serving size: 14
Total Time: 1 hour and 45 minutes
1 cup all-purpose flour
1 1/2 cups rolled oats
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 teaspoons cinnamon
1/4 teaspoon nutmeg
5 tablespoons vegetable oil
1 tablespoon maple syrup
1 egg
1/4 cup sugar
1 teaspoon vanilla extract
1 tablespoon orange zest
1/4 cup Earl Grey tea
1 cup fig jam
Step 1: Prepare the tea in a cup by brewing it for about 20 minutes.
Step 2: Prepare the dough. In a large mixing bowl, combine the vegetable oil, maple syrup, egg, sugar, and vanilla extract. Mix until all the ingredients are combined.
Step 3: Fold in the flour, oats, baking powder, salt, cinnamon, nutmeg, and orange zest. Mix until well combined. Refrigerate dough for 30 minutes to an hour. The dough should feel firm to the touch before rolling it out onto a surface.
Step 4: Prepare the tea-infused fig jam. In a small pot on the stove over medium heat, add the jam and earl grey tea. Boil for 10 minutes or until the jam thickens up again. Set aside and let the jam cool.
Step 5: Preheat the oven to 400 degrees. Remove the dough from the fridge. On a lightly floured surface or between two pieces of parchment paper roll into a large rectangle. The dough should be large enough that you can fold one side on top of the other like a book.
Step 6: Spoon the jam on one side of the rolled-out dough. The more jam you add to the center the thicker the stuffing will be inside the cookie. Fold the unfilled side of the dough on top of the jam side. Then, slice into about 1 1/2 inch squares.
Step 7: Place the cookies onto a baking sheet and bake for 10 minutes. The cookies should be golden brown and slightly firm to the touch when they are ready. Remove the cookies from the oven and let them cool. Enjoy with a fresh brew cup of tea!
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