Ingredients
1 cup chopped dried fig
1/2 cup butter
1 cup dark brown sugar, firmly packed
1 large egg
1/2 cup milk
2 cups all-bran cereal
2 cups whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Preheat the oven to 375°F. If necessary, soak the figs in boiling water for a few minutes to soften them. Drain them and chop them when cool enough to handle. Cream the butter and brown sugar. Beat in the egg and milk. Mix the dry ingredients. Stir them in, with the chopped figs. Scoop out onto lightly buttered cookie sheets, and press down lightly with a wet fork. I use a small melon baller for evenly sized cookies. Bake for 10 minutes or until firm and lightly browned.