# Ingredient List:
→ Gingerbread Mini Cookies
01 - 1 cup all-purpose flour
02 - 1/4 cup brown sugar
03 - 2 tablespoons unsalted butter, softened
04 - 2 tablespoons molasses
05 - 1 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 ounces white chocolate, chopped
12 - 1/4 cup dried cranberries, chopped
13 - 1/4 cup shelled pistachios, chopped
14 - Zest of 1 orange
→ Mini Brie & Fig Tartlets
15 - 1 sheet ready-rolled puff pastry
16 - 3.5 ounces Brie cheese, cut into small cubes
17 - 1/4 cup fig jam
18 - 1 tablespoon fresh thyme leaves
# Steps:
01 - Preheat oven to 350°F. Cream together butter and brown sugar, then add molasses and egg yolk, mixing thoroughly. Sift flour with spices, baking soda, and salt, then incorporate into wet ingredients until dough forms. Roll dough to 1/4-inch thickness, cut into festive shapes. Arrange on a parchment-lined baking tray and bake for 8 to 10 minutes until edges set. Cool on a rack.
02 - Line a baking sheet with parchment paper. Melt white chocolate gently in a heatproof bowl over simmering water or microwave in short bursts. Spread chocolate evenly on the prepared sheet. Sprinkle with dried cranberries, chopped 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 a mini muffin tin. Place a cube of Brie and 1/2 teaspoon fig jam in each cavity. Sprinkle with fresh thyme leaves. Bake for 12 to 15 minutes until golden and bubbling. Allow to cool slightly before serving.
