# Wash the
figs and remove the stems of the
figs. Dice them and put into a deep bowl, which has lid, and add
milk on it.
# Cover the lid of the bowl, and place it onto the lowest layer of the refrigerator. Refrigerate it overnight.
# The day after, blend the mixture of
figs and
milk until it smoothens.
# Put the margarine, which is softened at room temperature, into a large bowl, and add egg and castor
sugar onto the margarine. Mix it, until it smoothens.
# Add grated
orange rind, sodium bicarbonate and the mixture of
fig and
milk into the mixture. Add sifted
flour into the mixture little by little during the kneading.
# Make the dough reach soft consistency, but it must not be sticky. Cover it and rest it for 15 minutes at room temperature.
# Roll out the dough over
floured bench thinly, and cut it into biscuits by a glass brim or biscuit mould.
# Collect the remaining dough pieces, roll them out and cut into biscuits. Repeat the same processes until the dough finishes.
# Place the biscuits onto the greased baking tray. (The biscuits must fill 2 baking trays.) Bake them in the oven, which is preheated to 374 F, with light pink color.
# Serve them cool.
