First, start by making the pastry. Sift the plain and wholemeal flour, baking powder and mixed spice into a bowl. Add the cold butter and rub between your fingers until the mixture resembles a breadcrumb consistency.
Add the dairy free milk alternative and mix together until it forms a soft dough. Knead lightly until it comes together. Wrap the dough in cling film and place in the fridge for 30 minutes.
For the filling, put the figs, cinnamon, maple syrup, water, lemon zest and juice in a saucepan and place on a low heat. Bring to a simmer and cook gently until the mixture is a soft, jammy consistency. Set aside to cool.
Preheat the oven to 160°C (320°F, Gas mark 4). Line a baking tray with non-stick baking paper.
Roll out the pastry on a lightly floured surface to 30cm in length and 15cm in width. Spoon the filling down the side of the pastry, leaving a small gap on the side. Brush the gap with water, fold over the top and shape into a “swiss roll” format. Press to seal, ensuring the seam is on the bottom and cut into 3-4cm rolls. Place onto a baking tray.
Lightly brush the fig rolls with a little dairy free milk alternative then place in the oven for 15-20 minutes or until golden brown.
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