1cupdried figs(chopped, 6oz for 1 cup, e.g., Calimyrna figs)
½cupwater
⅓cupbutter(room temperature, ⅔ stick)
1cupquick oats
¾cupdark brown sugar(packed)
⅓cupmolasses
1cupwalnuts(chopped)
Icing
1cuppowdered sugar
2Tablespoonsfreeze-dried raspberry powder(about ¼ cup whole freeze-dried raspberries)
2Tablespoonsbrandy
1teaspoonwater(warm)
Instructions
Figgy Bars
Preheat the oven to 350°F.
Line a 9x13 baking dish with aluminum foil and lightly spray with nonstick baking spray. Alternately, line the baking dish with parchment paper. Ensure any exposed edges of the baking dish are sprayed with baking spray.
In a large mixing bowl, add the AP flour, wheat flour, orange zest, baking soda, baking powder, cardamom, cinnamon, and salt, and mix thoroughly.
In a separate small bowl, beat the egg and then stir in the vanilla extract.
In a 2-3 quart sauce pan, add figs and water and bring to a boil on medium-high heat. Continue to stir and mash the figs as the water temperature rises until the figs are soft. Once the water is boiling, remove the sauce pan from the heat.
Add the butter to the hot sauce pan and stir till melted and combined.
Add the oats and mix thoroughly.
Add the brown sugar and molasses and mix thoroughly.
Add the egg and vanilla mixture and mix thoroughly.
Gradually add the dry ingredients form the large mixing bowl and mix thoroughly.
Stir in the walnuts.
Pour the mixture into the 9x13 baking dish and spread evenly.
Bake 23-26 minutes till a toothpick comes out clean.
Remove the baking dish from the oven and allow it to cool.
Cut the cookies into 5 x 3 rows (15 rectangles), then cut again diagonally to make 30 triangles.
Icing
Finely chop the freeze-dried raspberries until powdered, e.g., use a small food processor or coffee grinder. Sift the raspberry powder to remove any seed fragments. Continue till you have 2 Tablespoons of raspberry powder.
Add the powdered sugar and raspberry powder to a small mixing bowl.
Pour in the brandy and mix thoroughly.
Add a teaspoon of warm water (as needed for a good consistency for piping) and mix thoroughly.
Pipe a zig-zag pattern of icing over the cookies and allow the icing to set.