# 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 large egg yolk
06 - 1/2 teaspoon ground ginger
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon 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, cubed (100 g)
17 - 1/4 cup fig jam (80 g)
18 - 1 tablespoon fresh thyme leaves (3 g)
# Method:
01 - Preheat oven to 350°F. Cream butter and brown sugar until smooth, then incorporate molasses and egg yolk. Sift together flour, ginger, cinnamon, cloves, baking soda, and salt. Combine dry ingredients with wet until a dough forms. Roll out dough to 1/4-inch thickness and cut into festive shapes. Arrange on lined baking sheet and bake 8–10 minutes until edges are set. Cool on rack.
02 - Line baking sheet with parchment. Melt white chocolate over simmering water or microwave in short intervals. Spread melted chocolate evenly on sheet. Sprinkle with dried cranberries, pistachios, and orange zest. Chill for 15 minutes until set, then break into shards.
03 - Preheat oven to 375°F. Cut puff pastry into 12 rounds and press into mini muffin tin. Place a Brie cube and 1/2 teaspoon fig jam in each. Sprinkle with thyme leaves. Bake 12–15 minutes until golden and bubbling. Let cool slightly before serving.
