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Fig-shaped biscuits filled with a walnut and apple stuffing, dusted with icing sugar.

Beer dough with walnut and apple filling

The dough itself is rather unique: eggless, yet enriched with beer for moisture and lightness, combined with oil/butter, or lard. Lard, in particular, adds an extra crispy texture. Across the Balkans, we have a wealth of vegan dishes and desserts, especially prepared during the forty days of fasting before Christmas and Easter, observed by the Serbian Orthodox Church; hence, these biscuits fit perfectly within that tradition when made with oil.

The filling is wonderfully simple, perfectly balanced by the crisp shell. Finely chopped and ground walnuts — my favourite nuts— add depth of flavour and texture to the grated apples, which are simmered gently in their own juices with brown sugar until soft and glossy.

Variations

• For a vegan biscuit dough, use 250ml of sunflower oil or any other neutral oil.
• Replace all the butter with lard or use a half-and-half mixture of butter and lard.
• The cooked filling from the recipe can be substituted with jam, jam mixed with ground walnuts or other nuts, chocolate spread, or any other filling of your choice.

“Figlets”

Fig-shaped biscuits filled with a walnut and apple stuffing, dusted with icing sugar.

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Ingredients for the biscuit dough:

• 500g plain white flour
• 50g icing sugar
• 1tsp (5g) baking powder
• 150ml beer
• 250g cold unsalted butter, cut into cubes
• 1tsp vanilla extract
• Food processor
• 2 large baking trays, lined with baking paper

Ingredients for the filling:

• 550g (or so) Granny Smith apples (5 apples), peeled, cored, and grated
• 50g brown sugar
• ½ tsp cinnamon
• 100g walnuts, ground or ground and very finely chopped, combined
• Medium-sized saucepan

Also, icing sugar for dusting. Use as much as you like.

instructions:

Biscuit dough

A food processor makes the process quick and almost effortless, but it can just as easily be done in a large mixing bowl.

1. In a food processor (or bowl), combine the flour, sugar, salt, and baking powder, and blitz or mix to combine.
2. Add the cold, cubed butter and process until the mixture resembles fine breadcrumbs.
3. If you’re working without a food processor, rub the butter into the dry ingredients with your fingertips until you achieve a sandy texture.
4. Add the beer and vanilla extract, then mix or blitz until the dough comes together.
5. Wrap the dough in waxed paper (or cling film) and place it in the fridge to rest while you prepare the filling.

Filling:

1. Chop or grind the walnuts. My husband prefers them finely chopped rather than ground, as it gives a bit more crunch and texture. For the best balance, grind a larger portion of the walnuts and finely chop the rest — the ground nuts help absorb the moisture from the apples.
2. Peel, core, and grate the apples.
3. In a saucepan, combine all the ingredients and cook over a medium heat until the liquid has fully evaporated.
4. Allow the mixture to cool completely before using.

Stuffing the biscuits:

Note: The filling must be completely cooled before shaping the biscuits.

1. Keep the amount of dough per biscuit consistent — not only for a tidier appearance but also to ensure even baking. I used a 1-tablespoon measuring spoon (as shown in the photos), filling it just enough to level off the top.
2. Flatten the dough gently between your palms to about 7 cm in diameter.
3. Hold the round in your palm, place half a teaspoon of filling in the centre, and wrap the dough around it, shaping it into a small fig shape (see photos for reference).
4. Arrange the biscuits on a lined baking tray and bake at 170°C with the fan on for 25 minutes.

They should remain fairly pale on top, but make sure the bottoms are a lovely golden brown.

While the biscuits are still warm, roll them in as much icing sugar as you want.

Enjoy!