This traybake is a real classic and I usually make it with dates but I was asked recently if it could be made with figs for a Christmas bake. So I decided to give it a go as I had a big bag of dried figs in my cupboard to use up!
It is an old classic but it is really easy to make and tastes delicious. It has an oaty base topped with sticky figs and finished with more oats.
For this version I wanted to add some nuts in with the oat mixture and I finally decided on hazelnuts. You could use and nuts you like or just leave it plain which is really nice too.
Preheat the oven to 180 degrees centigrade (160 fan) then line a 9 x 9inch or 23 x 23cm square cake tin with parchment paper. Available on Amazon
Place the water and chopped figs in a pan and simmer for 10 minutes until thick.
Once it has thickened use a stick blender or mini food processor to purée the figs, then set aside to cool.
Put the flour, bicarbonate of soda, sugar and butter into a large bowl.
Rub the butter into the dry ingredients. It will be a bit sticky!
Add the porridge oats and hazelnuts then rub in again until the mixture starts to clump slightly.
Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.
Add the cooled fig mixture and flatten until level. The palette knife I use is available on Amazon
Finally sprinkle on the remaining mixture and press down lightly.
Then bake in the pre-heated oven for 35-40 minutes.
Leave to cool in the tin before cutting into squares.
Fig & Hazelnut Crunch
Sarah’s servings: 16
Sarah's skill: Easy
Baking time: 35-40 minutes
Ingredients:
250ml Water
250g Dried figs (chopped)
200g Plain Flour
200g Unsalted Butter
1/2 tsp Bicarbonate of soda
200g Soft light brown sugar
150g Porridge oats
50g Chopped hazelnuts
Method:
Preheat the oven to 180 degrees centigrade (160 fan).
Line a 9 x 9inch or 23 x 23cm square cake tin with parchment paper.
Place the water and figs in a pan and simmer for 10 minutes until thickened.
Once it has thickened use a stick blender or mini food processor to purée the figs, then set aside to cool.
Put the flour, bicarbonate of soda, sugar and butter into a large bowl. Rub the butter into the dry ingredients. It will be a bit sticky!
Add the porridge oats and chopped hazelnuts then rub in again until the mixture starts to clump slightly.
Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.
Add the cooled fig mixture and flatten until level.
Finally sprinkle on the remaining mixture, press down lightly and bake in the oven for 35-40 minutes.
Leave to cool in the tin before cutting into squares.
Equipment Used
Sarah’s extra slice……
Make sure the fig mixture is cool before adding to the base oat mix.
You could add any nuts you like to the oats or leave plain.
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