It’s that time of year and we all want to get a bit ambitious with our creations in the kitchen. Especially now that we have to keep our get togethers smaller, there is more time to enjoy new things! I first experimented with this recipe in the Summer so I could have it perfected for Thanksgiving. I received inspiration for this recipe after watching The Great British Bake Off show. Here is my twist on Paul Hollywood’s fig rolls. This recipe does take A LOT of patience, but it will be worth it. The flavors of the cranberries, ginger, and cinnamon ignite your taste buds. Cranberries are such a big part of Thanksgiving meal, why not make something a little different? If you are up for the challenge, this one is for you.
For the dough: 1 3/8 cup of flour, 1/4 tsp baking powder, 1/2 cup unsalted butter, 1/3 cup light brown sugar, 1 egg beaten, and 1/2 tsp vanilla extract
For the filling: 1 cup of dried cranberries, 1/3 cup light brown sugar, 1 tsp cinnamon, 1 tbsp of crystalized ginger
- Make the biscuit dough. Sift the flour and baking powder together into a bowl. Beat the butter and sugar with a stand mixer on medium speed for 3–5 minutes, until pale and creamy.
- Add the egg and vanilla until combined. With the mixer on low speed, add the flour mixture in two or three batches until well incorporated. Scrape the mixture out onto a sheet of plastic and chill for 30 minutes, until firm.
3. Make the filling. Place the cranberries and ginger into a small pan so they cover the base of the pan. Add the light brown sugar and enough water to just cover them. Place over a medium heat and bring to a boil, then reduce the heat to simmer and cook, stirring with a wooden spoon, for 5–8 minutes, until the cranberries are soft and the mixture is thick and fragrant.
4. Transfer the mixture to a food processor and pulse to a paste. Add the cinnamon and pulse for a few seconds to combine. Spread out the mixture onto a plate to cool and chill in the fridge for 10 minutes.
5. Heat the over to 375 degrees.
6. Roll out the chilled biscuit dough on the flour-dusted sheet of baking paper to a 25 x 20cm rectangle. Trim the edges and cut the rectangle in half to give two strips, each measuring 25 x 10cm.
7. Halve the cranberry filling and roll each half into a cylinder measuring 25cm long. Lie each cylinder down the middle of one a strip of the dough. Brush the long edge of one strip of dough lightly with water and, using the baking paper to help, lift and roll the dough over the filling as you would a sausage roll. It should overlap and seal in the filling. Repeat with the other roll.
8. Gingerly transfer the rolls onto the prepared baking sheet and cut each roll into six equal pieces. Run a fork along the tops of the rolls to slightly flatten. Bake for 12–15 minutes, until lightly browned, then remove from oven cool on a wire rack before serving. Enjoy & Happy Thanksgiving! Stay safe everyone!