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Gingerbread Cookies with Double Crème Blue, Fresh Figs & Honey

Gingerbread Cookies with Double Crème Blue, Fresh Figs & Honey

Cook 1 hr 30 min 10 servings

A strange yet delicious mix of sweet cookies and savory 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 flavors from the savory kitchen to a dish that very much belongs in the sweet kitchen.

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  • 4⅖ ounces butter
  • 2 ounces light syrup
  • 4⅖ ounces brown sugar
  • 2 tsp ground cinnamon
  • ½ tsp ground cloves
  • 1 tsp ground ginger
  • ½ tsp ground allspice
  • 8¾ ounces plain flour
  • 2⅗ ounces almonds
  • ½ ounce unsalted pistachios
  • 1 tsp potash
  • ½ tbsp water
  • 14 oz Castello® Double crème blue



1. Melt butter, syrup and brown sugar in a saucepan over medium heat. Combine cinnamon, ground cloves, ground ginger and ground allspice with wheat flour, almonds and unsalted pistachios.

2. Stir potash with ½ tbsp. water. Combine the melted butter with the potash and flour mixture. Beat into a smooth dough without beating for a long time. Form the dough into a cylinder of about 2 inches in diameter and wrap it in cling film. Refrigerate for about 3 hours.

3. Slice thin whole slices of dough and bake them on a greased or parchment-lined cookie sheet at 350°F for about 10-12 minutes. Cool on a wire rack.

4. Cut 14 ounces Castello® Double Crème Blue in small triangles and spread on the 30 cookies. Garnish with slices of fresh figs and a little acacia honey.