shortbread with dried figs

ingredients:
1 shortbread dough
200g dried figs
1 tablespoon honey
method:


Preheat oven to 210 °.
Remove the stems of the figs. In the bowl of your food processor, process the dough with a tablespoon of honey. Collect the dough and put it in a cellophane in order to form easily (and without being put hands full!). Start by forming a rod 40 cm long, then cut in half. Work the two tubes still in cellophane to get 2 rolls of 40 cm long and 1 cm in diameter.
Lower the pastry in one rectangle 25 cm wide by 40 cm long and a thickness of 4 mm.
Ask first bead on the dough to 1 cm from the long edge. Wrap up the whole half of the rectangle of dough and cut along the strand. Do the same with the sausage and the remaining rectangle of dough. Cut sections of 4 cm long. Flatten and shape features by pressing lightly with a fork. Arrange on a baking sheet lined with parchment paper.
Bake for 10 minutes of baking at 210 °. 
Take out and let cool..
http://cuisinedetouslesjours.com/2012/05/12/biscuits-aux-figues/