• Cream the butter until fluffy, then add the honey and continue beating. Add the egg and vanilla; beat. Add the flour and beat on low, until everything just comes together. The dough should be soft and buttery. Shape into a flat disk. Wrap tightly with plastic wrap and refrigerate for 2 hours. Make the fillings (instructions below)
• Roll out half of the dough to form a 20cm x 30xm rectangle and cut in 2 lengthwise.
  
• Spread the filling in middle of each rectangle and fold the sides (should overlap or meet).
  
• You’ll end up with flat snake shapes. Do the same with remaining half of the dough.
  
• Cut into desired size bars and bake at 150 degrees C until brown.

  

Fig Filling

• Cook the chopped figs and butter in saucepan over low heat. Add the vanilla and allow to cook for a few minutes.
• Add water and simmer for a few minutes until the figs are soft and the mixture begins to have a jam texture(it’s okay if the fig skins are still tough). Cool.

Date Filling

• Place chopped dates in a saucepan with the cinnamon and butter. Cook on low heat until they’re soft enough to mash. Cool

• Grind or chop your walnuts finely and add them to the mixture