# Components:
→ 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 oz 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 1/2 oz Brie cheese, cubed
17 - 1/4 cup fig jam
18 - 1 tablespoon fresh thyme leaves
# Directions:
01 - Preheat oven to 350°F. Cream unsalted butter and brown sugar in a bowl. Incorporate molasses and egg yolk, mixing thoroughly. Sift together all-purpose flour, ground ginger, cinnamon, cloves, baking soda, and salt in a separate bowl. Combine dry ingredients with wet until a dough forms. Roll dough to a quarter-inch thickness and cut into festive shapes. Arrange cookies on a lined baking tray and bake for 8 to 10 minutes until edges are firm. Cool cookies on a wire rack.
02 - Line a baking sheet with parchment paper. Melt chopped white chocolate gently in a heatproof bowl over simmering water or in intervals in the microwave. Spread melted chocolate evenly on the prepared sheet. Sprinkle chopped cranberries, pistachios, and orange zest uniformly on top. Refrigerate for 15 minutes or until set. Break into shards once firm.
03 - Preheat oven to 375°F. Cut puff pastry into 12 rounds and press each into cavities of a mini muffin tin. Place a cube of Brie and half a teaspoon of fig jam into each pastry cup. Sprinkle with fresh thyme leaves. Bake for 12 to 15 minutes until pastries are golden and cheese is bubbling. Allow to cool slightly before serving.
