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Maggie Beer

Fig and fennel biscuits

Fig and Fennel Biscuits

Fig and fennel biscuits

Step 1: Cream the butter and sugar in a mixing bowl until light and fluffy. Add the egg and mix in well. Place the flour, baking powder and oats in a separate bowl, then mix into the wet ingredients. Finally fold in the sultanas and diced paste.

Step 2: Roll out the dough into a log five centimetres in diameter, wrap in cling film and place in the fridge for 1 hour or until firm. Preheat a fan forced oven to 170C.

Step 3: Cut through the plastic film and dough log to create one centimetre thick discs. Remove the plastic wrap and place the biscuits onto a lined baking tray, keeping a little room between each biscuit as they will spread slightly.

Step 4: Bake in the preheated oven for 20 minutes or until the cookies are pale golden colour. Place onto a cooling rack for a few minutes. Wonderful served warm.


  1. 150g unsalted butter at room temperature
  2. 140g 1 cup brown sugar
  3. 60g 1 eggs
  4. 120g 3/4 cup plain flour
  5. 1/2 tspn baking powder
  6. 110g 1 cup rolled oats
  7. 110g 3/4 cup sultanas
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