Fig Roll Snails

STEP 1: MAKE THE FIG FILLING

Combine the chopped figs, orange juice, water, light brown sugar, lemon zest and juice, cinnamon, and a pinch of salt in a small saucepan. Simmer gently, stirring, for 8–10 minutes until the figs are very soft and most of the liquid has evaporated. Blitz to a thick, spreadable paste in a food processor, adding a splash of water if needed. Cool completely before using — a warm filling will melt the dough.

STEP 2: MAKE THE BISCUIT DOUGH

Rub the cold diced butter into the flour, baking powder, and salt until the mixture resembles fine crumbs (or pulse in a food processor). Stir in the caster sugar. Add the egg and vanilla and bring together into a firm dough, adding a little milk only if it is too dry. Divide in two, press into flat rectangles, wrap, and chill for 30 minutes. Cold dough gives the cleanest spirals.

STEP 3: ROLL AND FILL

On a lightly floured surface, roll each piece of dough into a rectangle about 3–4 mm thick. Spread the cooled fig paste in a thin, even layer almost to the edges, then roll up snugly from a long side into a tight log. Keep the paste layer thin and even so the biscuit leads and the fig ribbons through it. Wrap the logs and chill for 15 minutes.

STEP 4: SLICE INTO SNAILS

With a sharp serrated knife, slice each log into rounds about 1 cm thick. Each cut face reveals the snail-shell spiral. Lay the rounds spiral-up on the lined baking sheets, well spaced. For a literal snail, pinch and pull a short head and neck of dough from one edge of each round.

STEP 5: BAKE GENTLY

Preheat the oven to 160°C fan / 180°C / 350°F. Bake for 12–15 minutes, until the biscuits are just set and only pale gold at the very edges. They should still feel slightly soft in the centre and will firm as they cool — pull them while pale rather than letting them colour.

STEP 6: COOL AND DETAIL

Rest the biscuits on the tray for 5 minutes, then transfer to a wire rack to cool fully. Once cool, pipe two tiny dots of melted dark chocolate or royal icing for eyes and short antennae on each head, or press on edible eyes, to finish the snail.