FIGGY ROLY POLY BICCIES

 

When talking about classic puds, one that will always come up is the Jam Roly Poly. My nan used to make a cracking one and serve it with lashings of custard. Yum! What what about classic biscuits. Well I'm sure the fig rolls would be mentioned by a lot of people as well. So here is my mash up of the two. Vanilla dough filled with fig jam and baked into these bite sized gems. Two classics together to create a new one!

So for the jam I used clippys Figgy Diggy jam. I love Clippys jams, they come in loads of exciting flavors that really can give a flavour twist to your bakes. If you love a bit of jam I highly suggest you give them a whirl if you haven't already. If you can't get hold of Clippys then do not fret, other brands are available or you can be totes traditional and use strawberry/raspberry jam or that true jam roly poly taste.

You need to chill your dough overnight once its rolled as well so that the biscuits retain there shape when you cut the roly poly sausages into their individual discs. This makes a great recipe for preparing the night before if you know you have guests so you can just take it out the fridge, chop and bake and give them freshly baked treat on the day which is always a winner. You could even freeze the rolled dough so you have some to hand in case you want to treat surprise visitors.

Get rolling and give the recipe a whirl today.

Figgy Roly Poly Biccies

125g Soft Butter
125g Golden Caster Sugar (And A Smidge For Dusting)
2 Tsp Vanilla Extract
1 Whole Egg
1 Egg Yolk
250g Plain Flour
1/2 Tsp Baking Powder
 Around 4 Heaped Tbsp Fig Jam

1. Beat the butter and sugar until light and fluffy before adding in the vanilla, whole egg and the egg yolk, beating well after each addition until you have a runny batter.
2. Sieve the flour and baking powder into the batter and fold through until a dough like ball is formed. It will feel slightly wet but don't worry and resist the temptation to add more flour.
3. Tip the dough out onto a piece of floured baking paper and knead with dry hands for a minute to bring the dough togetherinto a smooth ball. If the dough at this point is just sticking to everything add a smidge of flour just to help it out a bit.
4. Roll the dough into a rough square shape and transfer the dough on the paper onto a tray and cover with film. Place in the fridge for an hour and make yourself a nice cup of tea.
5. Once chilled, turn out the dough onto a large piece of flour dusted baking paper. and roll into a large square around the thickness of a £1 coin. 
6. Spread the jam evenly over the surface of the dough leaving asmall gap around the edge before using the baking the paper to roll the dough up along the longest side into sausage shape. 
7. Trim the edges and then place back the lined baking tray. Cover again with film and then leave in the fridge overnight to go firm.
8. When ready to bake, turn you oven up to 180 degrees and line a fresh baking tray with baking paper and grease with some oil.
9. Remove the sausage from the fridge and slice 1cm thick slicesof the sausage and lie down on the tray with the jammy spiral facing up. Leave a gap of roughly 2 cm between each slice until your tray is full. If you don't have any oven big enough and need to bake in batches then make sure you place the uncut dough back in the fridge once the baking trey is full with your first batch so that the sausage doesn't get warm and lose it's shape.
10. Bake for 15 minutes until the bicces look like they are golden brown. Remove from the oven and leave to cool slightly before transferring to a wire rack.

They don't take long to cool and will get firmer once out of the oven so you won't have long to wait until you can enjoy your figgy roly poly biccies with a nice steaming cup of tea. They are lovely and doughy and every now and then you'll get a nice chunky bit of the jam come through for a fabulous burst of flavor. Word of warning though, they don't keep for very long so you'll have to make sure you eat the super quick! Although I'm sure you don't need me to encourage you to do that! Enjoy!