Sticky toffee fig rolls

• plain flour↗140g g

  plus extra for rolling

• wholemeal flour↗85g g
• golden caster sugar↗50g g
• mixed spice½ tsp tsp
• cold unsalted butter↗140g g

  diced

• medium egg yolk↗1
• soft dried figs↗200g g

  roughly chopped

• orange↗zest and juice 1
• golden caster sugar↗50g g
• chewy toffees100g g

  chopped

Step-by-step instructions

1. 1

   Tip the flours, sugar, spice, a pinch of salt and the butter into a food processor and pulse until it has the texture of breadcrumbs. Add the egg yolk and pulse again until you have a pastry. Wrap in cling film and leave to chill for 1 hr.

2. 2

   While the pastry is chilling, tip the figs, orange zest and juice and the sugar into a saucepan and just cover with water. Bring to a simmer and cook gently for about 10 mins or until sticky like a chutney. Leave to cool slightly, then blitz in a food processor. Leave the mixture to cool completely, then fold through the toffees and set aside.

3. 3

   Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface to a rectangle the same size as an A4 piece of paper. Cut lengthways down the middle to give you 2 long pastry strips. Spoon half the filling down 1 side of each pastry strip, leaving a slight border at the edge. Brush the edges with water and fold the pastry over to seal – like making a sausage roll. Make a fork print along the top. Place the rolls seal-side down on a baking tray and bake for 20 mins until brown. Remove from the oven and leave to cool, then cut the rolls into 8 pieces. Will keep in a biscuit tin for up to 1 week.