Soft fig and orange cookies

Wash and dry the orange. Finely grate the coloured peel without the white pith and weigh out 2 g. Squeeze the fruit, strain the juice and weigh out 45 g.

Temper butter for about 20 minutes, keeping it soft but cool. Beat butter, sugar, soda, salt, cinnamon, honey and zest for about 5 minutes. Separate eggs and weigh the required net yolks. Add 15 g juice then yolks gradually. Mix in 295 g flour without overworking, reserving the rest for rolling. Flatten, wrap and refrigerate for about 1 hour until firm but pliable.

Remove the fig stems and weigh the listed net amount, then cut the figs and process with applesauce and 30 g juice to a perfectly smooth paste. Transfer to a piping bag with a 1.27 cm tip.

For the reference quantity, use reserved 25 g flour to roll all dough into a 44 × 33 cm rectangle. Brush off excess. Cut into 4 strips 8.25 cm wide along the full length. Divide all filling evenly down their centres in ribbons about 2.54 cm wide, enclose and roll seam underneath. Space on baking paper on a 45 × 33 cm tray.

Heat a conventional oven to 180 °C. Bake for about 18 minutes until the rolls are puffed, firm and barely coloured.

At reference quantity immediately divide each roll into 17 equal pieces about 2.6 cm long, giving roughly 68 small cookies. With oven gloves and a bench scraper, transfer while hot to a heat-safe food container with food-safe paper towels underneath, between layers and on top. Close and mature for at least 6 hours to soften.