Soft shortcrust biscuits with fig jam and walnuts

Delicious, indulgent and soft, filled with fig jam that I am lucky enough to make from my own tree. Walnuts are the perfect pairing.

SHORTCRUST PASTRY

300 g TYPE 00 FLOUR

150 g BUTTER

3 EGG YOLKS

80 g CASTER SUGAR

VANILLA EXTRACT OR POD

1 PINCH OF SALT

FILLING

150 g WALNUTS

1 JAR OF FIG JAM

I make the pastry; you can mix by hand, but I put the flour, sugar and cold butter in a food processor.

I process to incorporate the butter, then add the egg yolks and vanilla.

I process again to form crumbs.

I transfer to the worktop and knead by hand.

I form a block, wrap in cling film and refrigerate for 30 minutes.

Meanwhile, I roughly chop the walnuts and set aside.

After resting, I divide the pastry into 2 equal parts and roll out 2 rectangles about 5 mm thick.

I spread with jam, leaving the edges clear.

I add the walnuts.

I carefully roll from the long side, sealing the ends well. I form two rolls and place well apart on a tray lined with baking paper. I sprinkle a little sugar on top and bake at 180°C for 30 minutes.

I let them cool slightly.

I cut into small pieces about 2 cm wide.

When cold, I put them in paper cases.