175g plain flour

1/4 tsp baking powder

Pinch of salt

50g vegan margarine (e.g. vitalite)

40g light soft brown sugar

1 tbsp ground flax seeds

3 tbsp water

1/2 tsp vanilla extract

200g dried figs, roughly chopped

25g light soft brown sugar

50ml water

2 tsp ground cinnamon

1 tsp ground ginger

Icing sugar, for dusting

For biscuit week, I was tempted to bake all three challenges - the chocolate biscuit bars looked amazing and would have been technically difficult, but required a lot of research to make something delicious and vegan. The showstopper as well, the 3d biscuit sculpture would have been a great challenge but could easily have ended in disaster!So, to play it a little safer, I baked the technical challenge of fig rolls.Of course, I then made my life more difficult and researched how to make them vegan, and changed up a few other ingredients as well.I've used ground flax seeds in the past as an egg replacer (there's a vegan chocolate cake recipe I'm yet to write about that used them), so I decided to use these to replace the egg in the cakey biscuit dough surrounding the fig filling.The dough turned out well and although a little less cakey than Paul would have liked, the end fig rolls are really tasty. I spiced the filling quite heavily with cinnamon and ginger, but you could turn these spices down to your own liking.Makes 12For the biscuit dough:For the fig filling:To finish:1. Cream together the margarine and brown sugar in a stand mixer with the paddle attachment (beating with a wooden spoon in a mixing bowl would also work fine), for a couple of minutes, until pale and fluffy.2. Combine the ground flax seeds and water and stir. Leave for around 5 minutes.3. Pour the flaxseed mixture and vanilla into the mixing bowl and stir well. Sift over the flour, baking powder and salt, and bring the dough together with a spoon or your hands. As soon as it is one ball of dough, cover in cling film and place in the fridge for 30 minutes.4. Whilst the dough is chilling, make the filling by adding the figs, sugar and water to a small saucepan - the water should just about cover the figs. Bring to a boil and simmer for around 5 minutes, or until most of the liquid has been boiled off and the figs are soft.5. Leave the fig mixture for a few minutes to cool slightly, and then blitz in a food processor until smooth. Add the cinnamon and ginger and beat in. Place the fig paste in a bowl and chill for at least 10 minutes.6. Preheat the oven to 200c (180c fan)/400f/gas mark 6. Grease and line the base of a 20x30cm baking tray.7. Roll the dough out on a lightly floured surface until it is around 20 x 25cm. Slice down the short-end, so that you end up with two 10 x 25cm rectangles.8. Divide the fig paste into two and place on sheets of cling film. Lightly wrap the fig paste in the cling film and use this to easily roll the fig paste into 25cm cylinders. Unwrap and place along the centre of each rectangle.9. Dab a little water along one long edge of each rectangle. Pick up the opposite end of the rectangle and fold this over the fig paste, and then continue the roll to seal against the other end of the dough. (so you end up with dough encasing the fig paste). Repeat with the other rectangle.10. Evenly slice 6 biscuits from each roll (to end up with 12 biscuits). Transfer to the baking sheet. Use a fork to press the rolls slightly, and then lightly score each on top.11. Bake for around 12 minutes, or until very lightly golden on the corners. Remove from the oven and after a few minutes, gently transfer to a wire rack to cool fully.12. Dust lightly with icing sugar to serve, and store in an airtight container.13. Enjoy!