Gluten-Free Fig Bars

Ingredients

• For the cookie:
• 1 1/2 cups brown rice flour, plus more for dusting
• 1/2 cup cornstarch
• 1/4 cup sweet rice flour
• 1 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon table salt
• 1/4 cup vegetable shortening
• 1/4 cup granulated sugar
• 1/4 cup dark brown sugar
• 2 large eggs
• 1/4 teaspoon orange oil or 1/4 teaspoon finely grated orange zest from 1 orange
• For the filling:
• 14 ounces dried mission figs
• 1/4 cup water
• 3 tablespoons light corn syrup
• 2 tablespoons freshly squeezed lemon juice from 1 lemon

Directions

1. In a medium mixing bowl, whisk the brown rice flour with the cornstarch, sweet rice flour, baking soda, xanthan gum, and salt. In the bowl of a stand mixer with the paddle in place, beat the vegetable shortening, granulated sugar, and brown sugar on medium-high until the mixture comes together, about 30 seconds. Add the eggs 1 at a time, mixing on medium speed for 30 seconds. Stop and scrape the bowl, then beat 15 seconds more. Turn the mixer off, add the dry mixture and orange oil, and mix on medium-low just until the dough comes together.
2. Coat your work surface generously with brown rice flour. Tip the dough onto the counter and shape it into a round with your hands. Cover it in plastic wrap and chill for at least 2 hours or overnight.
3. While the dough chills, make the filling. In a food processor, add the figs, water, corn syrup, lemon juice, and salt, then pulse to a dense paste. It should be sturdy but still give way under the back of a spoon. If it feels too stiff, blend in 1 or 2 teaspoons more water, just enough to make it pipeable. Spoon the filling into a large pastry bag fitted with a 1/2-inch round tip.
4. Heat the oven to 350 degrees F. Take the dough from the refrigerator and divide it into 6 equal portions. Cover a rimmed baking sheet with parchment. Place a 12- by 18-inch sheet of parchment on the work surface and flour it well with brown rice flour. Put 1 piece of dough in the middle of the parchment, then dust the top generously with brown rice flour. Roll it into a 10- by 4 1/2-inch strip, trimming the sides with a pizza wheel to straighten them.
5. Pipe the fig filling in an even line down the middle of the dough strip. Slide a thin metal spatula under the dough to release it from the parchment. Bring both sides of the dough over the filling, pressing gently so the seam closes. Pick up the log and set it on the prepared baking sheet with the seam underneath. Continue the same shaping process with the rest of the dough and filling.
6. Set the pan in the center of the oven and bake until the bars are firm and only beginning to take on golden color, about 15 minutes. Take the pan out and, with a sharp knife, slice the cookies into 2-inch pieces. Cool them for 5 minutes. Move the cookies to a lidded container, placing parchment paper between the layers. Hold them for 24 hours before serving.