- 400g Castello® Creamy Blue, cut in small wedges
- 125 g butter
- 60 g light syrup
- 125 g of brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- 250g plain flour
- 75g almonds
- 15 g of unsalted pistachios
- 1 teaspoon potash or dry yeast
- ½ tablespoons water
Gingerbread cookies with blue cheese, fresh figs and honey
Melt butter, syrup and brown sugar in a saucepan over moderate heat. Mix cinnamon, ground cloves, ground ginger and ground allspice with wheat flour, almonds and unsalted Pistachio kernels.
Stir the dry yeast with 1/2 tbsp. water. Add the melted butterand flour in, and mix until well combined. 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 at 180°C for about 10 - 12 minutes. Cool on a wire rack.
Place a Castello® Creamy Blue wedge on top of each cookie. Garnish with slices of fresh figs and a little acacia honey.