# 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 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 - 3.5 oz Brie cheese, cut into small cubes
17 - 1/4 cup fig jam
18 - 1 tablespoon fresh thyme leaves
# Directions:
01 - Preheat oven to 350°F (180°C). Cream butter and brown sugar. Add molasses and egg yolk, mixing well. Sift flour, ginger, cinnamon, cloves, baking soda, and salt together. Incorporate dry ingredients into wet to form dough. Roll dough to 1/4 inch thickness and cut into festive shapes. Arrange on lined baking tray. Bake 8–10 minutes until edges set. Cool on rack.
02 - Line baking sheet with parchment paper. Melt white chocolate gently over simmering water or in microwave bursts. Spread melted chocolate evenly on prepared sheet. Sprinkle chopped cranberries, pistachios, and orange zest evenly over chocolate. Chill for 15 minutes until firm. Break into shards.
03 - Preheat oven to 375°F (190°C). Cut puff pastry into twelve rounds and press into mini muffin tin cups. Place Brie cube and 1/2 teaspoon fig jam in each cup. Sprinkle with fresh thyme. Bake for 12–15 minutes until golden and bubbling. Cool slightly before serving.
