Gingerbread cookies

with Castello® Extra Creamy Danish Blue, fresh figs and honey
1h 30min Ingredients for 10 servings
  • 400 g Castello® Extra Creamy Danish Blue
  • 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
  • ½ teaspoon baking soda
  • ½ tablespoons water
  • acacia honey and fresh figs to garnish
Gingerbread cookies with Castello® Extra Creamy Danish Blue, fresh figs and honey

Preparation

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

Stir baking soda with 1/2 tbsp. water. Mix the melted butter with the baking soda and flour mixture. Knead it all until it comes together. 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.

Cut the dough into thin circles and layout slices on a cookie sheet.

Bake at 180°C for about 10 - 12 minutes.

Cut 400 g. Castello® Extra Creamy Danish Blue in small triangles and spread onto cookies. Garnish with slices of fresh figs and a little acacia honey.