Healthy Fig Newtons
Get ready for some Fig Newton history! You may not give a hoot, but the homeschooler in me likes to know the why's behind things, so that I have useless and random facts to share with others! So, bear with...bear with....bear with....(Miranda anyone?) O.k, never mind, moving on!
Until the late 19th century, many physicians believed that most illnesses were related to digestion problems, and recommended a daily intake of biscuits and fruit (heck yes!). Fig rolls were the perfect solution to this advice, although they remained a locally-produced and handmade product.
A Philadelphia baker and fig-lover Charles Roser in 1891 invented and then patented a machine which inserted fig paste into a thick pastry dough. Cambridgeport, Massachusetts-based Kennedy Biscuit Company purchased the Roser recipe and started mass production. The first Fig Newtons were baked at the F.A. Kennedy Steam Bakery in 1891. The product was named "Newton" after the town of Newton Massachusetts
The Kennedy Biscuit Company had recently become associated with the New York Biscuit Company, and after the companies' merger to form Nabisco, the fig rolls were trademarked as "Fig Newtons".
So, all that to say I love Fig Newtons (and I now also love the story behind them!)! I haven't had any in years though....when I'm eating well they clearly can't be involved, and when I would have a treat day, eating a Fig Newton seemed to loose out to my favourite Cadbury chocolate bars. :( Poor Fig Newton.
But then, something magical happened....I was at Costco with my sister during Easter, and she grabbed a big ol' bag of dried figs. I suddenly thought, "why the heck have I never tried making a healthy version of the Fig Newton?", and I grabbed myself a bag and told her I was going to try to health-ify this delightful treat!
Healthy Fig Newtons
(the cookie dough requires an hour or more of refrigeration, fyi)
For the cookie:
For the figgy filling:
Store these in an airtight container in the fridge with parchment between each layer.
The cookie part of this treat is soft, just like a real Fig Newton. These would be great for a brunch or tea party, but I've just been keeping mine in the fridge, and pulling a piece or two out to have with my tea as a nice treat.
Have a great weekend everyone!
5/2/2014 11:07:59 pm
AWESOME! Thank you!
5/3/2014 11:09:45 am
You're welcome! :)
5/3/2014 05:17:37 am
So... What is your vanilla extract made from then?
5/3/2014 11:09:05 am
Vanilla bean extract and alcohol (which is what is used as the process to draw out the flavour as far as I know)
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Hi, I'm Amy-Lyn!
I am the lady behind this here blog! I live in the sticks with my animals, my super handsome husband, and my
3 amazing kids!
Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : )
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