Sticky toffee fig rolls

Sticky toffee fig rolls

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(10 ratings)

Prep: 30 mins Cook: 30 mins plus 1 hr chilling


Makes 16
Take these classic sweet treats to the next level by adding chewy toffees to the rich and fruity filling

Nutrition and extra info

  • unfilled dough only

Nutrition: per fig roll

  • kcal202
  • fat9g
  • saturates5g
  • carbs26g
  • sugars16g
  • fibre2g
  • protein2g
  • salt0.1g
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    For the pastry

    • 140g plain flour, plus extra for rolling
    • 85g wholemeal flour
    • 50g golden caster sugar
    • ½ tsp mixed spice
    • 140g cold unsalted butter, diced
    • 1 medium egg yolk

    For the filling

    • 200g soft dried figs, roughly chopped



      Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

    • zest and juice 1 orange



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 50g golden caster sugar
    • 100g chewy toffees, chopped



      There are few secrets to toffee. It is simply sugar that has been


    1. Tip the flours, sugar, spice, a pinch of salt and the butter into a food processor and pulse until it has the texture of breadcrumbs. Add the egg yolk and pulse again until you have a pastry. Wrap in cling film and leave to chill for 1 hr.

    2. While the pastry is chilling, tip the figs, orange zest and juice and the sugar into a saucepan and just cover with water. Bring to a simmer and cook gently for about 10 mins or until sticky like a chutney. Leave to cool slightly, then blitz in a food processor. Leave the mixture to cool completely, then fold through the toffees and set aside.

    3. Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface to a rectangle the same size as an A4 piece of paper. Cut lengthways down the middle to give you 2 long pastry strips. Spoon half the filling down 1 side of each pastry strip, leaving a slight border at the edge. Brush the edges with water and fold the pastry over to seal – like making a sausage roll. Make a fork print along the top. Place the rolls seal-side down on a baking tray and bake for 20 mins until brown. Remove from the oven and leave to cool, then cut the rolls into 8 pieces. Will keep in a biscuit tin for up to 1 week.

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    Comments, questions and tips

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    26th Apr, 2020
    I really struggled with the pastry and deleted this recipe from my favourites because I found it so difficult to make. Two days later they are so yummy that I've added the recipe back to my favourites and I'll try and learn what to do to make the pastry less short
    26th Oct, 2019
    Amazing! Not sure why others found the pastry crumbly or difficult, there is a high proportion of butter so it binds easily with one egg yolk. Really easy to make and the taste is fabulous
    9th Jul, 2017
    Disastrous. Worst Good Food recipe I've tried. Dough impossible to handle. Complete waste of time.
    22nd Dec, 2015
    The pastry is very crumbly, but is still manageable when it has been chilled thoroughly enough - I left mine chilling for several hours. There is slight leakage due to cracks that form in the pastry, but I don't think this is down to the toffees. The results taste amazing! I always hated fig rolls, but after making these for my dad, I am a definite convert.
    20th Dec, 2015
    These fig rolls are amazing an instant hit we ate most of them whilst still warm with a nice cup of tea .. one of the best baking recipes.. definitely will be making them again and again
    17th Oct, 2015
    Agree with ailiejan, the pastry mixture does not bind with one egg yolk and it's difficult to roll out after being the in the fridge for an hour. I omitted the toffees as I didn't have any. Despite this they were the most delicious, moreish biscuits and I will definitely make them again. but will put in the fridge for half an hour and add a little water to the pastry mix.
    11th Oct, 2015
    I've never made fig rolls before and would try this recipe again - but with a few changes... my pastry didn't bind with just one egg yolk, I added a bit more but it was still very crumbly and it was a bit of a patchwork to make the rolls. The pastry does taste delicious though! I probably wouldn't add the toffee again, they didn't leak for me, but were still chewy. Maybe I needed a softer toffee?
    scaryjane's picture
    1st Oct, 2015
    I've just made these. They're ok but the toffee leaked out so don't look the prettiest fig rolls I've ever seen :) pastry tastes lovely though. Will wait on the verdict from the male members of my family when they get home from work
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