A trio of festive sweet, spiced, and savory treats ideal for holiday celebrations and joyful Christmas moments.
# What You Need:
→ Gingerbread Mini Cookies
01 - 1 cup all-purpose flour (about 120 g)
02 - 1/4 cup brown sugar (50 g)
03 - 2 tbsp unsalted butter, softened (28 g)
04 - 2 tbsp molasses (40 ml)
05 - 1 egg yolk
06 - 1/2 tsp ground ginger
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp ground cloves
09 - 1/4 tsp baking soda
10 - Pinch of salt
→ Cranberry Pistachio White Chocolate Bark
11 - 7 oz white chocolate, chopped (200 g)
12 - 1/4 cup dried cranberries, chopped (30 g)
13 - 1/4 cup shelled pistachios, chopped (30 g)
14 - Zest of 1 orange
→ Mini Brie & Fig Tartlets
15 - 1 sheet ready-rolled puff pastry
16 - 3.5 oz Brie cheese, cut into small cubes (100 g)
17 - 1/4 cup fig jam (80 g)
18 - 1 tbsp fresh thyme leaves (about 3 g)
# Steps:
01 - Preheat oven to 350°F (180°C). Cream butter and brown sugar together, then mix in molasses and egg yolk until smooth. Sift flour with ginger, cinnamon, cloves, baking soda, and salt. Incorporate dry ingredients into wet to form dough. Roll out dough to 0.25 inch (6 mm) thickness and cut into festive shapes. Place on lined baking tray and bake 8–10 minutes until edges are set. Cool on a wire rack.
02 - Line a baking sheet with parchment paper. Melt white chocolate over simmering water or in short microwave bursts until smooth. Spread evenly onto prepared sheet. Sprinkle cranberries, pistachios, and orange zest evenly across chocolate. Chill in refrigerator for 15 minutes until set, then break into shards.
03 - Preheat oven to 375°F (190°C). Cut puff pastry into 12 rounds and press each into a mini muffin tin cup. Place one Brie cube and 1/2 teaspoon fig jam into each cup. Sprinkle with fresh thyme leaves. Bake 12–15 minutes until golden and cheese is bubbling. Allow to cool slightly before serving.
