# Components:
→ Gingerbread Mini Cookies
01 - 1 cup all-purpose flour (120 g)
02 - 1/4 cup brown sugar (50 g)
03 - 2 tbsp unsalted butter, softened (28 g)
04 - 2 tbsp molasses (30 ml)
05 - 1 egg yolk
06 - 1/2 tsp ground ginger (1 g)
07 - 1/2 tsp ground cinnamon (1 g)
08 - 1/4 tsp ground cloves (0.5 g)
09 - 1/4 tsp baking soda (1 g)
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 (about 280 g)
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 (2 g)
# Preparation steps:
01 - Preheat oven to 350°F (180°C). Cream butter and brown sugar together, then mix in molasses and egg yolk. In another bowl, sift flour with ground ginger, cinnamon, cloves, baking soda, and salt. Combine dry ingredients with wet to form dough. Roll dough to 1/4-inch thickness, cut into festive shapes, arrange on lined baking tray, and bake for 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. Spread melted chocolate evenly on the sheet, then sprinkle cranberries, pistachios, and orange zest on top. Chill 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 into a mini muffin tin. Place a cube of Brie and 1/2 tsp fig jam in each. Sprinkle with thyme. Bake for 12–15 minutes until golden and bubbling. Cool slightly before serving.
