Homemade Whole Wheat Fig Newtons
This was my second attempt to make fig newtons. The first one didn't go well. This time I adapted the same recipe with multiple changes: swap 2 oz all-purpose flour with 3 whole wheat flour, replace butter with vegetable oil spread, remove all sugar, add extra honey, mix 1 egg and 1 egg yolk instead of 2 egg yolks, change orange zest to lemon zest, skip orange juice. For fig filling, skip apple sauce, add some apple brandy.
The dough was very soft even after overnight rest in refrigerator, but generous flour on the work surface and touching the dough through plastic wraps helped me shape it neatly. The dough didn't droop during baking unlike the first time. I baked them for more than 12 minute. Maybe about 18 minutes.
