Fig Newtons, as you knew from growing up eating them from the yellow box, no longer exist. It’s just Newtons now. According to an article in The New York Times, Nabisco dropped the “fig” because they have long sold other flavors, such as strawberry. Nabisco also dropped the “fig” to appeal to a wider audience. Can you imagine kids now being stoked with cookies filled with fig paste? It probably sounds too much like a laxative.
The original Fig Newtons in its yellow box
Eating Fig Newtons is a trip down memory lane. It was so addicting I would eat half a box in one sitting. I loved it so much that my brother renamed it Fig Cha-cha (my childhood nickname). And since I cannot find them in stores, I decided to make them myself. It makes me feel like I’m eating better when I know what goes into my food—though honestly, sometimes the guilt is extra when I know how much sugar goes into a recipe! Just take note: moderation is key.
Ingredients
Fig Filling:
- 8 ounces dried figs, stemmed and quartered
- 2 cups apple juice
- Pinch of salt
- 2 tsp fresh lemon juice
- 1 tbsp maple syrup
Crust:
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp unsalted butter
- 3/4 cup packed light brown sugar
- 1 large egg
- 2 tsp vanilla extract
Directions
- Simmer the fig fillings (except lemon juice) in a saucepan, stirring occasionally until figs are soft and the sauce is syrupy (about 30 minutes).
- Cool slightly and transfer to a food processor. Add lemon and purée the figs.
- Whisk flour, baking powder, and salt in a medium bowl.
- Beat butter and sugar until light yellow in color, then add in the eggs and vanilla; beat until combined.
- Stir in the flour mixture.
- Divide the dough into two parts; put the other half into the freezer.
- Put the other half in a 9-inch square baking pan lined with parchment paper, pressing the dough into an even layer.
- Bake the crust until golden (20 minutes).
- Spread the fig filling.
- Take out the cold dough from the freezer and lay it over the filling to form as a top crust.
- Bake for another 25 to 30 minutes, until golden brown.
- Let cool completely, then cut into squares and serve.
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