Gluten-Free Fig Newtons

I really mis Fig Newtons. Paul Newman makes a wheat-free fig newton, but of course, they contain rye. So, they are off limits to us GF'ers.

I tried to ignore the little voice inside that kept screaming "I want fig newtons!" but it never seemed to die down. It's unfortunate that my parents were involved in food co-op years ago and used to purchase whole wheat fig newtons by the case. Wow. Those things were totally awesome. Rich. Chewy. So incredibly delicious. Sigh.

The other night I'd finally had it and embarked into the kitchen around 1am to whip up a fig newton recipe. The result - sheer and utter yumminess. Maybe not *exactly* like the fig newtons of old, but let's face it - what GF food is an exact replica of it's gluten-filled counterpart?

If you're craving fig newtons - these should fit the bill! The soy flour gives a chewy and rich texture while the potato flour helps to create a stiffer dough. I recommend using Tom Sawyer's Gluten Free Flour for this and any other recipe I create. I'm not affiliated with that company but I do think they make, hands down, the BEST GF flour on the market today. I buy the stuff in bulk!

Fig Newtons

12 ounce figs, chopped
1 cup water
1/4 cup sugar
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mix these together and microwave until mixture boils and thickens, stirring every 30 seconds. Set aside.

1 cup brown sugar
1/2 cup butter
1/4 cup shortening
2 eggs
1 tsp salt
1 tsp soda
2 cups flour **
1 cup soy flour
1/3 cup potato flour (NOT starch)
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Heat oven to 375F - grease 13x9 cake pan
Mix sugar, butter, shortening, eggs, salt, and soda until light and fluffy.
Add flours and stir until blended.

Divide dough into two equal sections and pat down first half into the bottom of the cake pan until it's evenly covering the surface of the pan. Spread the fig mixture over the top of this layer making sure it's spread evenly across the dough. Pat out the last section of dough onto a sheet of waxed paper until it is large enough to cover the fig layer completely. Lay this on top of the fig layer and gently press down to seal the layers together.

Bake for 20-25 minutes or until golden brown. Let cool and then cut into squares of desired size.

These resemble "real" fig newtons more when they are left in the open air for a few hours to dry out a bit. Simply yummy!

**I use Tom Sawyer Gluten-Free Flour for ALL my baking needs. If you choose to use another GF flour blend, you'll need to add xanthan gum as needed. Please check with your flour recipe to see proper amount to use.