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Gingerbread with Castello Danish Blue, mandarin and honey

Gingerbread with Castello Danish Blue, mandarin and honey

Prep 3 hrs 15 mins Cook 27 mins 24 pcs

Be adventurous with sweet and savoury cookies - our recipe for Gingerbread with Castello Danish Blue, mandarin and honey will have you question our sanity at first glance, but the sweet gingerbread, acidic mandarins, savoury blue cheese and flavour enhancing honey bring out the best in each other. Try for yourself.

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For the gingerbread:

  • 500 g flour
  • 150 g brown sugar
  • syrup
  • 1 egg
  • 125 g butter
  • 5 tsp cinnamon
  • 2 tsp ground ginger
  • 2 tsp ground ground cardamom powder
  • 2 tsp baking soda
  • 1 tsp pepper

For the topping:


1. In a large bowl beat the butter until smooth, add the brown sugar and syrup, mix on a medium-high speed until creamy.

2. Beat in the egg for 2 mins.

3. In a separate bowl, mix together the flour, baking soda, ginger, cardamom and cinnamon. Slowly combine with the wet ingredients. Your gingerbread dough should be slightly sticky.

4. Roll your dough into a ball and place it in the fridge for a minimum of 3 hours.

5. Take your dough out of the fridge and place it on a lightly floured surface. Roll your dough out ¼ inch thick.

6. Using a round cutter, cut out your gingerbread pieces and place them on a tray.

7. Place in the oven at 180°C for 10-12 minutes until golden. Allow to cool on a cooling rack.

8. Once completely cooled, add a small piece of blue cheese, mandarin slice and a couple of rosemary leaves. Drizzle your honey on top and enjoy!