A delightful trio combining sweet, spiced, and savory festive treats for holiday gatherings and celebrations.
# What You'll Need:
→ Gingerbread Mini Cookies
01 - 1 cup all-purpose flour (120 g)
02 - 1/4 cup brown sugar (50 g)
03 - 2 tablespoons unsalted butter, softened (28 g)
04 - 2 tablespoons molasses (30 ml)
05 - 1 egg yolk
06 - 1/2 teaspoon ground ginger (1 g)
07 - 1/2 teaspoon ground cinnamon (1 g)
08 - 1/4 teaspoon ground cloves (0.5 g)
09 - 1/4 teaspoon baking soda (1 g)
10 - Pinch of salt
→ Cranberry Pistachio White Chocolate Bark
11 - 200 grams white chocolate, chopped
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 - 100 grams Brie cheese, cut into small cubes
17 - 1/4 cup fig jam (80 g)
18 - 1 tablespoon fresh thyme leaves (3 g)
# How To Make It:
01 - Preheat oven to 350°F (180°C). Cream together softened butter and brown sugar. Add molasses and egg yolk, mixing thoroughly. In a separate bowl, sift together flour, ground ginger, cinnamon, cloves, baking soda, and salt. Combine dry ingredients into wet mixture until dough forms. Roll dough to 1/4-inch (6 mm) thickness and cut into festive shapes. Arrange on lined baking tray and bake for 8–10 minutes until edges set. Cool on wire rack.
02 - Line a baking sheet with parchment paper. Melt white chocolate in a heatproof bowl over simmering water or in the microwave using short bursts. Spread melted chocolate evenly over parchment paper. Sprinkle chopped cranberries, pistachios, and orange zest evenly on top. Chill in refrigerator for 15 minutes until firm, 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. Place a cube of Brie cheese and 1/2 teaspoon fig jam into each cup. Sprinkle fresh thyme leaves over each tartlet. Bake for 12–15 minutes until golden and bubbly. Allow to cool slightly before serving.
