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Gingerbread Cookies with Creamy Blue, Figs and Honey

Gingerbread Cookies with Creamy Blue, Figs and Honey

Cook 1 hr 30 min 10 servings

A strange yet delicious mix of sweet cookies and savoury cheese. Our recipe for Gingerbread Cookies with Creamy Blue, Figs and Honey might sound like an odd combination, but the Castello® Creamy Blue will add a wonderful depth of flavour to the sweet gingerbread cookies that will have guests coming back from seconds.

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  • 125 g butter
  • 60 g Golden syrup
  • 125 g brown sugar
  • 2 tsp ground cinnamon
  • ½ tsp ground cloves
  • 1 tsp ground ginger
  • ½ tsp ground allspice
  • 250 g plain flour
  • 75 g sliced almonds
  • 15 g unsalted pistachios
  • 1 tsp baking powder
  • ½ tbsp water
  • 400 g Castello® Creamy Blue


1. Preheat your oven to 180°C and line two baking trays with baking paper.

2. Melt butter, syrup and brown sugar in a medium saucepan over moderate heat.

3. Mix cinnamon, ground cloves, ground ginger and ground allspice with flour, almonds and unsalted pistachio kernels.

4. Combine the baking powder with 1/2 tbsp water. Combine the melted butter mixture with the flour mixture and then add the baking powder. Knead it all together into a homogeneous dough without kneading for too long. Form the dough into a rectangular cylinder of about 5 cm and wrap it in cling film. Place the dough in the refrigerator for at least 3 hours.

5. Cut thin slices of the dough and place them onto the baking trays. Bake at 180°C for about 10 - 12 minutes. Cool on a wire rack.

6. Cut the Castello® Creamy Blue into small triangles and spread over 30 of the gingerbread cookies. Garnish with slices of fresh figs and a little golden honey. Serve immediately.