Gingerbread Petits Fours
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 20
  • 350g gingerbread cookies
  • 70g apricot jam
  • 90g cream cheese
  • 1 tsp orange zest (optional)
  • 3 tbsp dark rum (I used Appleton) or use milk
  • 100g dark chocolate
  • candied orange peel for decorating
  1. Place the gingerbread cookies in a blender or food processor and pulse until they are fine crumbs.
  2. Add the apricot jam, cream cheese, orange zest (if using) and dark rum or milk. Mix it all together until the batter is smooth. Press the dough into a mini brownie silicon mould and freeze it for 1 hour.
  3. Remove the cakes from the mould and place them on a baking tray, lined with parchment paper.
  4. Melt the dark chocolate over a pan filled with water. Drizzle the chocolate over the gingerbread cakes and decorate with candied orange peel.
Store in an airtight container.
If you don't have a mini brownie mould, you could also form balls and dip them into the dark chocolate.
Recipe by Bowsessed™ at