Fig Squares

These old-fashioned fig squares are closer to candy than cookies, and they don’t need an oven at all.

Figs, nuts, and crystallized ginger get ground together into a sticky paste, then kneaded with lemon juice on a board dusted with powdered sugar. Roll it thin, cut it into small squares, and stack them three layers high with toasted coconut sprinkled between each layer. That’s it.

The crystallized ginger is what sets these apart from the usual fig bar. It brings a warm, spicy bite that cuts through the dense sweetness of the figs and powdered sugar. The lemon juice does the same thing from a different angle, adding a tart brightness that keeps each bite interesting.

Chef Tips

• Use a food processor if you don’t have a food chopper. Pulse until the mixture is a coarse, sticky paste, not a smooth puree.
• Dredge the board and your rolling pin generously with powdered sugar. This paste is incredibly sticky and will grab onto everything.
• Cut the squares small. These are rich and intensely sweet, so one-inch pieces are the right size.
• Toast the coconut in a dry skillet over medium heat, stirring constantly. It burns fast once it starts to colour.

Variations

• Use dried dates instead of figs for a caramel-like sweetness.
• Swap crystallized ginger for dried orange peel for a citrus-forward version.
• Roll the finished squares in extra toasted coconut or cocoa powder for a different finish.