Gingerbread cookies with blue cheese, fresh figs and honey

1h 30min 10 servings
  • 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
  • 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 potash with 1/2 tbsp. water. Mix the melted butter with the potash and flour mixture. 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 on cookie sheet at 180°C for about 10 - 12 minutes. Cool on a wire rack.

Cut 400 g. Castello Creamy Blue in small triangles and spread of 30 brown cakes. Garnish with slices of fresh figs and a little acacia honey.