# What You'll Need:
→ 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
# Step-by-Step:
01 - Preheat oven to 350°F. Cream together butter and brown sugar. Add molasses and egg yolk, mixing thoroughly. In a separate bowl, sift flour with ginger, cinnamon, cloves, baking soda, and salt. Combine dry ingredients with wet until dough forms. Roll dough to 1/4-inch thickness and cut into festive shapes. Arrange on a lined baking sheet and bake for 8–10 minutes until edges are firm. Cool on a wire rack.
02 - Line a baking sheet with parchment paper. Gently melt white chocolate in a heatproof bowl over simmering water or microwave in short intervals. Spread melted chocolate evenly on the sheet. Sprinkle cranberries, pistachios, and orange zest uniformly over the surface. 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 cavities. Place a cube of Brie and half a teaspoon of fig jam in each cup. Sprinkle thyme leaves on top. Bake for 12–15 minutes until golden and bubbly. Allow to cool slightly before serving.
