- 1 5.3-oz bag (150g) Ziba Foods Sun-Dried Figs
- zest of one orange
- ½ tsp ground mixed spice*, divided
- 2 ½ cups (283g) self-rising flour
- ½ cup (113g) unsalted butter, cold and cubed
- 6 Tbsp (71g) caster (AKA superfine) sugar**
- 1/8 tsp salt
- 6 Tbsp (85g) whole milk
- 2 Tbsp heavy cream
- 2 Tbsp granulated sugar
*Instead of ground mixed spice, you could use pumpkin pie spice or Edora Spekulatius Spice Mix.
**If you don’t have caster (AKA superfine) sugar, very briefly blitz granulated sugar in a spice grinder or blender. Don’t grind too much, otherwise you’ll end up with confectioners’ sugar!
- Roughly chop figs, then soak in hot water for 2–3 minutes. Drain thoroughly. Spread out in a single layer on a dish towel; pat dry and allow to cool.
- Chop cooled figs into tiny pieces. In a small bowl, mix together chopped figs, orange zest, and ¼ teaspoon ground mixed spice. Set aside.
- Heat oven to 350°F. Line two baking sheets with parchment paper.
- Sift flour and remaining ¼ teaspoon ground mixed spice into a large bowl.
- Add cold, cubed butter to flour mixture, tossing around gently to coat. With pastry blender in one hand, cut in butter while rotating bowl in quarter-turns with your other hand. Stop once the mixture looks like fine breadcrumbs.
- Stir in caster sugar and salt. Mix in milk a little at a time until dough starts to come together. (Ditch the spatula and get in there and mix with your hands, if necessary to fully incorporate the milk.)
- Turn dough out onto a lightly floured surface. Knead for a moment until you have a smooth, firm dough.
- Divide dough into 4 equal pieces. Roll each piece out into a 6" circle.
NOTE: If at any point during the next several steps the dough starts to become sticky and misbehave, put it in the fridge for 10–15 minutes.
- Sprinkle fig mixture evenly over two of the dough circles. Top with remaining two circles. Then roll each dough-n-fig stack into a 10" circle.
- Crimp edges with tines of a fork. Cut each circle into 12 equal triangles. Place triangles (petticoat tails) onto prepared baking sheets. Brush petticoat tails with cream, then sprinkle with granulated sugar.
- Bake for 15–17 minutes or until golden at the edges.
- Transfer biscuits to wire rack and allow to cool completely.
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