I’m out of school now, which means it should be summer. It means that days at the beach are plenty and weeks go by without a cloud in the sky. That just isn’t the case at the moment! Dark clouds are still overhead, meals aren’t prepared in the morning to save the oven from heating up the house, I’m sitting here in flannel pajamas and slippers and outside the leaves are wet from the night’s rain. It just doesn’t seem right!
The positive news we can take from this is we still have an excuse to devour fresh baking, drink all the tea in the cupboard and still enjoy warm bowls of soup without sweating.
Everyone has different ways of dealing with dark, cloudy days. Some hide inside their beds covered in layers upon layers of blankets to protect themselves from the darkness, others carry on without a care whether the sun is above or behind the clouds, and others pull on their wellies and enjoy what mother nature has to offer. Personally I do a bit of everything. I Layer myself in warm clothing, enjoy the day and put cinnamon in everything. I love cinnamon, and that’s an understatement. I put cinnamon in my tea, and extra on my porridge, pancakes and french toast. Anything with cinnamon is automatically more appealing to me.
That is why this cinnamon and fig slice is one of my favourites. Even though this is the first time I’ve made it, I’m still saying it’s in my top ten. Then there’s this whole deal about why I love figs, but that’s a story for another day. If you do decide to make this delicious slice, I recommend extra cinnamon…just saying…
Fig and Cinnamon Slice-slightly adapted from Simply Delicious Slices
- 1/2 cup butter, softened
- 1/4 cup brown sugar, firmly packed
- 1 tsp ground cinnamon
- 1 1/2 cups all purpose flour
- Around 250 grams of figs, give or take-depending on how thick you want the fig layer to be
- 1 cinnamon stick
- 1/2 cup sugar
Preheat oven to 350 degrees F. Lightly grease an 8 by 8 inch square pan and line with parchment paper, hanging over the sides.
Beat butter, brown sugar and cinnamon until light and fluffy, then mix in the flour. Press the mixture evenly into the tin and bake for 25 minutes. Cool slightly.
Place the dried figs, cinnamon stick and 1 1/2 cups boiling water in a saucepan, mix together and bring to the boil. Reduce the heat and simmer for 20 minutes with the lid on and until the figs have softened and the water has reduced by a third. Remove the cinnamon stick and place in food processor. Process in short bursts until smooth.
Pour onto the cooked base and bake for 10 minutes, or until set. Cool in the tin and when cold, lift our and cut into squares.