Fig Rolls Name: brandi thomas Base: shaw afb Recipe: ingredients 175 g (6 oz) dried figs, rinsed and coarsely chopped 1/2 cup (75 g) plain wholemeal flour 3/4 cup (75 g) 3 oz plain flour (All purpose) 2 tbsp (25 g) 1 oz light muscovado sugar 65 g (2 1/2 oz) margarine 1.25 ml (1/4 tsp) salt method 1. Lightly grease a baking sheet. Set aside. 2. Put the figs in a saucepan with 300 ml (1/2 pint) water. Simmer for about 20 minutes, stirring occasionally, until the figs are tender and the liquid is well reduced. 3. Set aside to cool, then puree in a blender or food processor. Set aside. 4. Put the remaining ingredients in a blender or food processor with 30 ml (2 tbsp) water and mix to a dough. 5. Knead the dough on a lightly floured surface, then roll out to an oblong about 40 x 12 cm (16 x 5 inches). 6. Spread the fig puree down the centre of the dough rectangle and carefully fold in the sides so that they overlap over the filling. 7. Trim the ends of the roll and cut into 3 cm (1 1/4 inch) wide slices. 8. Turn the rolls over and place on the prepared baking sheet. 9. Mark the top of each roll with a wet fork and bake at 190°C (375°f) mark 5 for 25-30 minutes, until lightly browned. 10. Cool on a rack.