Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/160C fan/gas 4. Tip the butter and sugar into a bowl, and use electric beaters to whisk until really light and fluffy. Add the flour, oats, baking powder, bicarb and ½ tsp of fine salt, and mix together. Add the milk.
Take each fig half and use a sharp knife to cut thin slices along the length from the stalk end, but not all the way from the top, so that the slices stay together and can be fanned out.
Roll the cookies into balls, put onto a baking tray lined with baking paper, then squash each top slightly so it’s large enough for a fig half to fit. Put the fig halves, cut-side up, onto each cookie. Bake for 12-15 mins or until lightly browned at the edges.