Pop half of the butter, the syrup and figs in a saucepan over low heat. Let them simmer away until figs plump, soften and ever so slightly caramelise. Pop in the fridge to cool. Cream remaining butter and sugar well. Add eggs and vanilla then flour. Roll dough out quite thinly into a big rectangle. Smear cooled figs onto half. Fold the dough over and gently push down. Chop into rectangles (I get 16 most times), set on baking trays just apart and bake at 180 deg cel until tops just start to brown.