Ingredients

For the filling:

• 2 cups of fresh figs in pieces
• 1/2 cup of water
• 1/4 cup of cane sugar
• 1 cinnamon stick

For the dough

• 6 tablespoons coconut oil or plant based butter
• 3/4 cup cane sugar
• 2 tablespoons of vegetable milk (coconut, almond, soy, etc)
• 2 teaspoons vanilla extract
• 1 3/4 cup of wheat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Preparation

For the filling:

1. In a small pot, place the figs with the water, sugar and cinnamon and cook well until the figs reduce and form a jam.

For the dough:

1. Preheat the oven to 350 F. Line a baking sheet.
2. In a processor, or a bowl, place the coconut oil and sugar  and beat with a mixer until creamy. Add the milk and vanilla and mix well.
3. Add to the wet mixture, the flour, baking powder and salt. Mix to form a dough.
4. Put the dough in the refrigerator for 20 minutes.
5. Remove the dough and divide it into three portions, leaving two of the three in the refrigerator while you work with the first.
6. Put the first portion of dough between wax paper and using a rolling pin, extend it until you have a rectangular layer of about 1/3 inch thick.
7. Along the center of the rectangle, place the fig jam, and using the same parchment paper, wrap the jam first on one side and then on the other, enclosing the jam in the center.
8. Cut the jam-filled pastry into 2 inch pieces.
9. Pllace each cookie in the lined cookie sheet leaving a little space between them.
10. Once the sheet is full, bake the cookies for 15 minutes until they are dry and golden brown.
11. Let them cool to serve.
12. They can be kept in a covered container for 3-5 days.