# What You'll Need:
→ Gingerbread Mini Cookies
01 - 1 cup all-purpose flour (approximately 120 grams)
02 - 1/4 cup brown sugar (50 grams)
03 - 2 tablespoons unsalted butter, softened (28 grams)
04 - 2 tablespoons molasses (40 ml)
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 (200 grams)
12 - 1/4 cup dried cranberries, chopped (30 grams)
13 - 1/4 cup shelled pistachios, chopped (30 grams)
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 (100 grams)
17 - 1/4 cup fig jam (80 grams)
18 - 1 tablespoon fresh thyme leaves
# Method Steps:
01 - Preheat oven to 350°F (180°C). Cream butter and brown sugar together, then blend in molasses and egg yolk. Sift flour with spices, baking soda, and salt; combine with wet ingredients to form dough. Roll to 1/4-inch thickness, cut into festive shapes, arrange on 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 over simmering water or in short microwave bursts. Spread evenly on the prepared sheet, then evenly sprinkle cranberries, pistachios, and orange zest on top. Chill for 15 minutes until firm, 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 teaspoon fig jam into each cup, sprinkle with thyme. Bake 12 to 15 minutes until golden and bubbling. Cool slightly before serving.
