Crust:
3/4 cup/94g gluten-free oat flour

1/2 cup/74g gluten-free all purpose flour

1/2 cup/67g golden flax seed meal

2 tablespoons/30ml coconut flour

1 teaspoon/5ml baking powder

3/4 teaspoon/3ml xanthan gum

1/2 teaspoon/2ml salt

1/2 cup/113g butter, softened

1/2 cup/100g sugar

1 large egg

1/2 teaspoon/2ml vanilla extract

8 ounces/226g dried figs

1/2 cup/125ml water

Dough:
In a small bowl, whisk together the oat flour, all purpose flour, flaxseed meal, coconut flour, baking powder, xanthan gum and salt.

In another bowl, beat butter with sugar until well combined. Beat in egg and vanilla extract.

Beat in flour mixture until dough comes together.

Turn out onto plastic wrap and shape into a low, flat rectangle. Wrap tightly and refrigerated 1 hour.

Filling:
Combine figs and water in the bowl of a food processor and puree until smooth.

To assemble:
Preheat oven to 350F/180C/Gas 4

Line a baking sheet with parchment paper. Sprinkle work surface with some gluten-free all purpose flour and roll out dough to a large rectangle, about 10 x16 inches/25 x 40cm. Cut into 4 even strips, about 4 inches/10cm wide each.

Gently and carefully loosen each strip of dough with a sharp knife or an offset spatula. Spoon 1/4 of the filling down the center of each strip.
Carefully fold edges over and pinch to seal. Patch any cracks or tears.
Cut each strip into 8 cookies and place cookies on prepared baking sheet.

Bake 12 to 15 minutes, or until light golden brown and just firm to the touch.

Remove and let cool completely on pan.