Sablés aux figues

03 — Method

1. The fig paste: trim the stems off the dried figs. Put the figs, water, honey, vanilla and cinnamon in a small saucepan. Heat over low heat for 8 to 10 minutes to soften the fruit. Blend until thick and smooth, then let cool.
2. Mix the butter, sugar and salt. Add the egg yolk, then the flour. Add the milk and mix until it forms a ball. Wrap in plastic wrap and chill for 30 minutes. Shape the fig paste into 2 even logs about 1.5 cm (⅝ in) thick. Roll out the dough into a rectangle. Cut two strips wide enough to wrap the fig logs. Place a fig log on each strip and roll the dough around it to enclose the filling. Seal the edges.
3. Cutting and baking: preheat the oven to 180 °C (350 °F). Cut the rolls into small rectangles about 3 to 4 cm (1¼ to 1½ in) long. Lightly prick the tops with a fork to make the classic Figolu stripes. Bake on a parchment-lined sheet for 12 to 15 minutes until lightly golden. Serving: let cool completely on a rack before eating.