Whole Wheat Raspberry-Date Bars (Homemade Fig Newtons)
Soft, wholesome homemade Fig Newtons: a tender whole wheat cookie dough folded around a jammy date-and-raspberry filling. Naturally sweet and great for lunchboxes.
Servings: 32 bars
Ingredients
- 1 cup chopped pitted dates packed
- boiling water to cover
- ½ cup butter room temperature
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla
- ¼ tsp salt
- 1 ½ cups whole wheat flour
- 1 cup raspberries thawed, if from frozen
Instructions
- Place the dates in a medium bowl and cover with boiling water; set aside to soak.
- Beat the butter and sugar together in a stand mixer on medium speed until light and fluffy. Beat in the egg, then the vanilla and salt. With the mixer on low, gradually incorporate the flour; beat until fully combined.
- Divide the dough between two floured parchment sheets at least 14 inches long; refrigerate 20 minutes.
- Preheat the oven to 350°F (175°C). Drain the dates in a fine sieve, then purée in a food processor or blender with the raspberries to make the filling.
- Remove the first half of the dough and roll between the parchment sheets into a 12x6-inch rectangle. Use a sharp knife to score the dough in half both lengthwise and crosswise. Set aside and repeat with the second half.
- Use a small spoon to divide the filling along the inner edge of each long strip of dough, leaving about a 1/4-inch border. Use a floured bench scraper or metal spatula to fold the dough over the filling. (If the filling is too soft to handle, chill it briefly; if the dough cracks, that's okay.) Repeat with the second half. Slice evenly crosswise to make a double strip of bars — the two batches yield 32 bars total.
- Slide the first double strip of bars, parchment and all, onto a rimless baking sheet and bake about 20 minutes, until golden on the bottom and firmed up on top. Repeat with the second batch (or bake both at once, rotating the sheets between racks halfway through). Transfer to wire racks to cool.
Notes
Chill the dough: 20 minutes in the fridge makes the soft dough manageable for rolling and folding.
Filling texture: If the date-raspberry purée is too soft to handle, chill it briefly; if too stiff, let it warm a few minutes.
Cracks are fine: This is a rustic homemade Fig Newton — patch tears and carry on.
Whole-grain: Whole wheat flour gives a wholesome, slightly nutty cookie.
Nutrition
Calories: 75kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 25mg | Potassium: 80mg | Fiber: 1g | Sugar: 5g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg