To make the fig jam:
Combine figs, cinnamon, lemon and water in a saucepan. Bring to boil, then simmer for 20 mins or until the figs have reduced to a jam like consistency. Discard the cinnamon stick and set aside to cool.
To make the pastry:
Place all ingredients into a food processor with a pastry blade and process until mixture forms a ball. Refrigerate, covered, for at least 30 minutes.
Preheat oven to 200C (180C fan forced).
Roll pastry on a floured board or baking sheet into a long rectangular shape approximately 3mm thick.
Spoon the fig jam down its length leaving enough pastry at the front to roll it up (approx 10cm) Roll the pastry up and around the jam and secure it over the other side to make an open ended parcel.
Cut into parcels approximately 5cm in width. Prick lightly with a fork and brush with a little milk.
Place parcels on a lined baking tray and bake for 20- 25 minutes or until golden.
Note : While all these biscuits use natural sugars and other healthy ingredients, they should still be enjoyed in moderation.