Make the dough by whisking together the flours, baking powder, baking soda, salt, and cinnamon in a large bowl.

In a second mixing bowl, beat the butter and sugars until fluffy, about 4-5 minutes. Add the egg and keep beating another minute until creamy. Then slowly add in the dry ingredients until combined. Stir in the milk until a soft dough forms, adding a little more milk if it's too dry.

Dump the dough out onto a floured surface. Divide into two equal pieces, flatten into rectangles and cover with plastic wrap. Put the dough in the fridge for at least 30 minutes to firm up. While you wait, make the fig jam.

Trim the stems off of the figs, roughly chop and add them to a small saucepan. Add the water, sugar, honey, brandy, and orange zest. Bring to a boil, then reduce to a simmer and cook until the figs are softened , and the mixture starts to thicken, about 10 minutes. Transfer to a blender or food processor and pulse until smooth. 

When the dough is ready and the jam is slightly cooled, preheat the oven to 375 degrees F. Roll one of the pieces of dough out on the floured surface about 15 inches long and 6 inches wide. Trim the dough as needed to make it even. Spread half of the jam across the middle of the dough, leaving about 1/2 inch gap from the edges. 

Use a spatula or bench scraper to fold one of the long edges over the filling. Repeat with the other edge. Pinch the two edges together in the middle to seal. Line a baking sheet with parchment paper and carefully flip the fig log over onto the sheet with the seam side down.

Repeat the process with the remaining dough and jam. 

Bake for 15-20 minutes until golden and firm to the touch. Let cool slightly, then transfer to a cutting board to cut into bars. Store in an airtight container for up to four days.