Gingerbread cookies with blue cheese, fresh figs and honey

Name: Gingerbread cookies with blue cheese, fresh figs and honey
Total time: 1 h 30 min
Ingredients: 125 g butter; 60 g light syrup; 125 g brown sugar; 2 tsp ground cinnamon; ½ tsp ground cloves; 1 tsp ground ginger; ½ tsp ground allspice; ½ tsp baking soda; 250 g plain flour; 75 g almonds; 15 g of unsalted pistachios; ½ tbsp water; Castello® Creamy blue

Cook 1 hr 30 min 10 servings

A strange yet delicious mix of sweet cookies and savoury cheese - our recipe for Gingerbread cookies with blue cheese, fresh figs and honey might sound like an odd combination, but the creamy blue cheese will add deep flavours from the savoury kitchen to a dish that very much belongs in the sweet ktichen.

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ingredients

125 g butter
60 g light syrup
125 g brown sugar
2 tsp ground cinnamon
½ tsp ground cloves
1 tsp ground ginger
½ tsp ground allspice
½ tsp baking soda
250 g plain flour
75 g almonds
15 g of unsalted pistachios
½ tbsp water
Castello® Creamy blue

preparation

Preparation

Melt butter, syrup and brown sugar in a saucepan over moderate heat. Mix cinnamon, ground cloves, ground ginger, baking soda and ground allspice with wheat flour, almonds and unsalted Pistachio kernels.

Mix the melted butter with the flour mixture. Knead it all together into homogeneous dough without kneading for a long time. Form the dough into a rectangular cylinder of about 5 cm and wrap it in cling film. Place the dough in the refrigerator for about 3 hours.

Slice thin whole slices of dough and bake them on a baking sheet on cookie sheet at 180°C for about 10 - 12 minutes. Cool on a wire rack.

Cut 400g. Castello Creamy Blue in small triangles and spread on 30 brown cakes. Garnish with slices of fresh figs and a little acacia honey.