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Beat butter, icing sugar and vanilla extract in a bowl with an electric mixer until light and fluffy.
Stir in the sifted flours in two batches, and then add the milk. Beat until just combined.
With a wooden spoon stir in figs, macadamias and ginger until evenly distributed.
Divide mixture in half. Knead each half on a floured surface until smooth, then roll each half into 25cm long logs.
Wrap each log in plastic wrap and refrigerate for about 1 hour.
Preheat oven to 160ºC (320ºF). Line two baking trays with non-stick baking paper.
Cut the logs into 1cm slices and place about 3cm apart on oven trays.
Bake for 20 minutes or until slightly golden. Cool on wire racks.