Pre-heat the oven to 180°c Fan, 190°c, Gas Mark 5. Line two flat baking trays with some baking parchment.
Put the figs in a saucepan with the water and bring to the boil. Reduce the heat and simmer for 5-10 minutes or until the figs have plumped up a little and most of the water has disappeared from the pan. Cover and put to one side.
Sieve the flour into a large mixing bowl or into a food processor. Add the butter and coconut butter in small pieces. Rub the butter into the flour or pulse the processor until you have rough bread crumbs. (Ours started to come together into a loose dough at this stage!)
Add the Coconut Sugar, egg yolks and the Vanilla Paste. And mix until you have a smooth, firm, but pliable dough.
Crush 25g (half) of the roasted peanuts with a pestle and mortar/back of a rolling pin or coffee grinder and add to the dough. Or if using a food processor, add the 25g of peanuts at the end of the dough making process -2 or 3 pulses should suffice.
You don’t need to chill the dough, just set it to one side.
Add the remaining 25g of peanut halves into the dough and knead in.
Mash the figs or blitz them in a food processor so that you have a semi-thick paste.
Dust a wooden board or granite/marble board with some Spelt/Oat Flour and do the same with a long rolling pin.
Roll the cookie dough into a large rectangle. Spread the fig paste over the surface of the dough. You may need to add a little water into the fig paste if it is too stiff to spread easily.
Take one end of the pastry and carefully but swiftly roll the pastry into a log. Even up either end by patting with your fingertips.
Roll the log so that it becomes a fairly even cylinder. Take a large sharp chopping knife slice centimetre thick circles off one end of the log, placing each biscuit straight onto the baking sheet.
Keep going until you have used all of the mixture. Squash any bits of peanuts that have fallen off back onto the biscuits.
Place in the oven for 30-40 minutes or until the biscuits are a dark, golden brown.
These cookies can be enjoyed from the oven and also store well for several days in an airtight container.
Try an alternative fruit filling using either dried cherries, apricots, blueberries, mixed vine fruit or any combination of these dried fruits and other berries!
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