Sastojci za koru:
1 3/4 solje integralnog brasna
1/2 solje ulja
2/4 solje smedjeg secera
1/4 zlicice praska za pecivo
2 jaja
Sastojci za filu:
Jedno 10-ak suhih smokava
2/3 solje vode
2 zlice limunovog soka
1 zlicica mljevenog (prosijanog) rogaca (neobavezno)
1/4 zlicice muskatnog orascica (neobavezno)
1. U padelicu staviti grubo narezane suhe smokve sa vodom da prokuhaju. Kuhati 10-ak minuta. Na kraju ih samljeti rucnim mikserom te dodati zacine i limunov sok (ja sam dodala i zlicu kreme od urmi, ali zbilja nije neophodno). Ostaviti u frizideru da se prohladi.
2. Sa mikserom u posudi umutiti jaja, secer i ulje. Dodati brasno i prasak te mutiti da se dobije cvrsta smjesa. Dodati jos brasna ako vidite da vam je smjesa previse ljepljiva. U pravilu bi smjesu trebalo ostaviti da odstoji malo u frizideru, bar pola sata. Za test probu sam prvu polovicu odmah ubacila u pecnicu, a drugu ostavila u frizideru dok se prva pekla. Nisam primjetila neku razliku.
3. Na pobrasnjenoj povrsini razvaljati tijesto u oval. Po sredini tijesta zlicom stavljati smjesu od smokava. Nemojte staviti previse smjese da vam ne bude predebelo. Preklopiti tijesto po duzini i sljepiti rub.
4. Zagrijati pecnicu na 180 C i peci 15-20 minuta (zavisno od pecnice) dok korica ne dobije zlatno smedju boju. Pustiti da se ohladi pa rezati otprilike debljine 2 prsta.
Za sljedeci put sam vec smislila i sirovu varijantu. Stay tuned!
~~~~~~~~~~~ English ~~~~~~~~~~~~
Fig bars
Ingredients for the crust :
1 3/4 cups whole wheat flour
1/2 cup oil
2/4 cup brown sugar
1/4 teaspoon baking powder
2 eggs
Ingredients for filling:
About 10 dry figs
2/3 cup water
2 tablespoons lemon juice
1 teaspoon ground (sifted) carob (optional)
1/4 teaspoon ground nutmeg (optional)
Preparation:
1. In a small pot put roughly chopped dried figs with water to boil. Cook for about 10 minutes then add spices and lemon juice. With the hand mixer blend the mixture until smooth. Leave in the fridge to cool down.
2. In a bowl mix together eggs, sugar and oil. Add flour and baking powder and mix until you get a firm dough. Add more flour if you find the mixture is too sticky. As a rule, the mixture should be left to rest in the fridge (for at least half an hour). I popped my first batch immediately in the oven, and left the other half in the fridge until the first was baked. Not much of a difference, I say.
3. On a floured surface roll out the dough into an oval shape. In the middle of the dough spoon out the mixture of figs. Do not put too much mixture. Fold dough lengthwise and stick the edges together.
4. Preheat oven to 350 F and bake for 15-20 minutes (depending on an oven) until golden brown. Allow to cool and cut about two fingers thick.
For next time, I already figured out the raw version. Stay tune!
--
ae!
