Gingerbread Cookies with Blue Cheese, Fresh Figs and Honey

1h 30min Ingredients for 10 servings
  • 1/2 cup (one stick) butter
  • 1/4 cup light syrup
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 cup flour
  • 1/3 cup almonds
  • 1 tablespoon unsalted pistachios, shelled
  • 1 teaspoon potash
  • ½ tablespoons water
  • 3 fresh figs, thinly sliced
  • Acacia honey, for drizzling
Gingerbread Cookies with Blue Cheese, Fresh Figs and Honey


  1. Melt butter, syrup and brown sugar in a saucepan over medium heat. Mix cinnamon, ground cloves, ground ginger and ground allspice with flour, almonds and shelled pistachios.
  2. Stir potash with 1/2 tablespoon of water and add to melted butter. Add butter mixture to flour mixture. Lightly knead together into homogeneous dough, being careful not to over-knead. Form the dough into a rectangular cylinder about 2 inches thick and wrap in cling film. Place the dough in the refrigerator for about 3 hours.
  3. Remove the dough from the refrigerator and slice into thin, rectangular pieces and add to a baking sheet. Bake at 350°F for about 10 to 12 minutes. Cool on a wire rack.
  4. Cut 14 oz. Castello Double Crème Blue in small triangles and spread on 30 ginger cookies. Garnish with slices of fresh fig and a drizzle of acacia honey.

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