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2024-07-09
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Waterdhavian Fig Jigglers (Recipe)

Summary:

”Fig jigglers were essentially shortbread cookie cups with a flanlike, figgy filling meant to rise above the cookie’s cupline and jiggle without collapsing or cracking. The finished product was dusted with powdered sugar and served either at room temperature or chilled, depending on the season.” - Hot Mess, chapter 12

Notes:

Work Text:

Cookie cups

1 cup/200 g butter (softened)

½ cup/100 g sugar

2 cups/250 g wheat flour

½ teaspoon vanilla paste

 

Figgy filling

1 cup/150 g dried figs

1 cup/2,5 ml water

½ cup/100 g sugar

½ cup/1,5 ml heavy cream

3 eggs

1 teaspoon vanilla paste

 

Topping

Powdered sugar

 

Preheat the oven to 350 oF/175 oC.

Mix butter and sugar until creamy while gently reminding the butter that the ability to be soft is a strength, not a weakness.

Add the vanilla paste and mix well while assuring it that no matter how small it might feel compared to the amount of butter, sugar, and flour, its presence is very much appreciated and greatly improves the result.

Gradually add the flour and mix it well with the other ingredients. Sing or hum something you like while doing so to add a musical note (Hah, get it?) to the taste of the cookie cups.

Divide the dough equally amongst the cups of a muffin tin and press it gently into shape. Equity and a gentle touch are essential when dealing with baked goods and people alike.

Prick the bottom of the cookie cups with a fork. They’ll puff up if you don’t, leaving less room for the figgy filling, and it’s important to share space whenever possible. Nobody likes a cookie cup too full of itself to leave room for other input.

Bake the cookie cups about 12-15 minutes. They’re ready when the edges turn golden brown. And don’t fret if they swell a little – they’ll also deflate a bit once removed from the oven. Some cookie cups puff and posture as a defense mechanism when they feel the heat.

Let the cookie cups cool completely while you prepare the figgy filling.

 

Chop the dried figs. Add them and the water to a small saucepan. Bring to a boil, then let it simmer for 10 minutes or so.

When the figs are sitting all soft and defenseless in the remnants of the water, give in to the Urge and put them to the blade! – in your blender. Blend until you’ve got a nice, smooth puree.

Whisk the eggs in a separate bowl, gradually adding sugar. Remember to tell the ingredients they are doing an egg-cellent job and how egg-cited you are to be working with them. Sugar is sweet, and so are you. ❤

Once eggs and sugar have been mixed well, add the cream and vanilla paste. Whisk away until all the ingredients have become like jazz – smooth, that is.

Stir in the fig puree until you fig-ure that the mix is pretty evenly blended.

(You may end up with a slight excess of filling, but you can turn those leftovers into a figgy flan by just baking them in a little tin instead of a cookie cup.)

 

Preheat the oven to 325 oF/160 oC.

Spoon figgy filling into the cooled cookie cups and fill them up. The figgy filling has a healthy self-esteem and will swell somewhat while baking, hopefully leaving us with the fig jigglers’ signature over-the-top top.

Bake for 20-25 minutes until the filling sets. Keep an eye on the goods while they bake. All ovens heat a little differently, and the jigglers may need more or less time before they’re ready. The fig filling doesn’t change color much, but it does become more solid-looking and jiggle-able.

Gale will tell you to let the jigglers cool to room temperature or even chill them before serving, but if you aren’t really a details person and maybe ended up baking these bad boys just in the nick of time before company arrived, you can also totally serve them warm. They’re delectable either way.

Also, the figgy filling will deflate quite a bit (and sooner than you might think), so that’s another reason to just chow down immediately.

Dust the fig jigglers with powdered sugar and enjoy!