Fig Newtons are a childhood favorite of mine…it’s really a tie between these fruit bars and Oreos. All the credit goes to Charles Roser who developed the original Fig Newton recipe before selling it to the Kennedy Biscuit Works (later called Nabisco). They were first mass-produced in 1891 given their universally recognized name after Newton Massachusetts, a town nearby where the factory was then located.
It seems like over the years, these classic treats have been modified and enhanced with lower fat and different flavors. I usually don’t like my food messed with once I’ve decided it’s one of my favorites. Raspberry or apple Newtons for instance, just don’t do it for me. There’s something particularly satisfying about the flavor combination of thin sweet dough and a rich fig sweetness. Oh and the tiny seeds that crunch between your teeth as you chew them really complete the experience. As long as artificial sweeteners are kept to a
minimum, there is not much to improve upon here.
But recently, I had the opportunity to try a complimentary sample of some new Newtons Fig and Honey Fruit Thins. Anything but soft, these wafer-like cookies are thin and crispy with little bits of real fig baked in. The mouth feel is nothing like Fig Newtons but are very tasty…half between a healthy cracker and tasty confection. These cookies satisfy without high fructose corn syrup and 8 grams of whole grain per serving. Since they don’t resemble classic Newtons, it’s best to try them without even attempting a comparison. And only then are you sure to discover another favorite.
photos courtesy of Steve Mirsky