Fig Cocktail Crackers


Fig, Orange, Rosemary Cocktail Crackers

I have to admit, this recipe really intrigued me. I have a slightly totally weird obsession with making crackers – cheese crackers in particular. I have a binder of recipes that I’ve collected over the years and had a full out cheese cracker fit contest in 2012 pitting 6 of my favorite recipes against each other in a cracker challenge. So this was completely different. But not really.

  • 2/3 cup finely chopped black mission or golden dried figs
  • 1/2 dry sherry
  • 1 1/2 tsp finely chopped fresh rosemary
  • 1 Tbs orange zest (1 orange)
  • 1/2 cup sugar
  • 1 stick unsalted butter, softened
  • 1 large egg yolk
  • 1/3 cup extra virgin olive oil
  • 3/4 tsp sea salt
  • 2 cups all purpose flour
  • 1/2 cup finely chopped toasted  pecans

Place chopped  figs and sherry in microwave safe bowl or measuring cup and microwave for 1 minute.  Let them cool and soak up the flavor while you prep everything else.

In a small bowl, rub the rosemary and zest into the sugar until sugar is moist and aromatic.

In a sanding mixer with paddle attachment, beat the butter with the orange rosemary sugar at low speed until creamy.  Beat in the egg yolk until just combined, about 1 minute.  Slowly drizzle in the olive oil and beat until smooth. Add the salt and flour and nuts and beat until just incorporated.

Drain figs and pat try and sprinkle with a  little flour, mixing it around. Fold them into dough by hand.

Turn the cookie dough out onto a work surface and knead until it just comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of wax or parchment paper to approx. 1/4 inch thick.  Slide the parchment covered disks onto a baking sheet and freeze for at least 1 hour, until very firm or refrigerate for several hours up  to two days.

Preheat oven to 350 degrees and link baking sheet with parchment. Working with one piece of dough at a time, peel off the top sheet of parchment. Using a 1 1/2 inch round cookie  cutter, stamp out the  cookies as close together as possible. Arrange on baking sheet 1 inch apart.

Bake bite sized cookies for about 15 minutes, until they are lightly golden, shifting the baking sheet half way through cooking.  Let cool on baking sheet  for 3 minutes then transfer  to wire racks to cool completely. Baked cookies can be kept  in an airtight container for up to 2 days.

Source: Beth Lee (  adapted from Dorie Greenspan’s recipe for Apricot Tarragon Cocktail Cookies

Bench Notes: Well, this was very interesting. I liked the flavors together – fig, orange, rosemary, pecans. But I pretty much love rosemary in everything – but it can beat you over the head a little bit. So restraint is important. Went over very well at the office. My boss said, “do you always make strange things?” How do you answer a question like that? Then he said, “I don’t know what any of it is, but I like it.” I’m guessing that’s a compliment, of some sort – ish.

I did let the dough rest in the refrigerator for two days, covered in parchment and I was really worried that it would dry out, but it didn’t. Guessing that’s the olive oil.  I haven’t made a cracker with olive oil before and was concerned, but it was really good. Almost split that infinitive.

I will be thinking of other flavors that will work with this idea. Maybe add a bit of parmesan? Do love cheese.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s