Another bucket list recipe, this is something Mr. Cucina had been asking me to make for a long time. He had fond memories of his mother making Fig Squares when he was young, and I’m so glad I was able to do this for him. Although we have her cookbooks and recipe box, I could not find his mother’s secret recipe, but I think we came close in recreating the Fig Squares he remembered. Of course, they are gluten free, I wanted to have some too!
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I used Better Batter Original Gluten Free Flour in this recipe. It is a high-quality gluten free flour that will never let you down! Shop Better Batter and use my Code MGFC30 to receive 30% off your non-sale purchase!
*Contains Oats – see notes
- 1/2 cup (1 stick) unsalted butter, softened
- 55 g. (1/4 cup) granulated sugar
- 1/4 tsp. vanilla
- 120 g. (1 cup) Better Batter Original Gluten Free Flour
- 13 oz. jar fig preserves (I used Bonne Maman)
- 30 g. (1/4 cup) Better Batter Original Gluten Free Flour
- 3 tbsp. cold butter (keep it refrigerated)
- 23 g. (1/4 cup) quick cooking certified gluten free oats (omit if avoiding oats)
- 30 g. (1/4 cup) walnuts, coarsely ground
- 42 g. (1/4 cup) packed brown sugar
Preheat the oven to 350º. Line a 9 x 9″ square pan with parchment and mist with cooking spray.
In the bowl of a stand mixer, beat together the softened butter, sugar and vanilla with the whisk attachment.
Switch to the paddle attachment and add the flour. Beat together to form a soft dough.
Press the dough into an even layer in the lined baking pan. It will be wet and sticky, for best results use your fingertips!
Bake for 15 minutes. The center should be set and the edges lightly browned. Remove from the oven and let it rest for 5 minutes.
Spread the fig preserves over the crust.
Add the cold butter, flour and brown sugar to a small food processor or electric chopper. Pulse a few times to incorporate the butter until crumbly.
Transfer to a bowl and combine with the oats (if using) and ground walnuts. Spread the mixture evenly over the fig preserves.
Place the pan on top of another baking sheet (so the bottom doesn’t burn) and bake for 17-20 minutes. The edges should be bubbling and the top lightly browned.
Cool in the pan for at least 2 hours before slicing.
Slice into 16 squares and serve at room temperature or refrigerate if you like them chilled. They go great with a scoop of vanilla ice cream.
Store at room temperature in an airtight container for up to 2 days. They will keep a bit longer in the fridge. To freeze, place squares between sheets of waxed paper and place in a freezer safe bag or airtight container.
I’m so pleased with how this came out and Mr. Cucina loved them. This recipe is a definite do over!
Notes ♪♫ Oats continue to be highly controversial when it comes to celiac disease. Whether or not you consume oats is a personal choice. As a courtesy to my readers, I will identify any recipes that include oats and suggest ingredient substitutes when possible.