Peel an apple and grate it coarsely. Cut up figs in small chunks and finely chop pecans.
Stir well all ingredients for the dough. Leave dough to rest in the fridge for approx. 30 minutes.
Now form 16 gingerbread cookies from the dough. I used a trick – I covered a jar lid (ø 7 cm) with cling film and heaped up the cookie dough using a knife. Carefully lift off the cookie with a palette knife and put it on a tray covered with baking paper (see pictures).
Now put a pecan halve on top of each cookie.
Bake the gingerbread cookies in the pre-heated oven at approx. 160° C for about 40 minutes.
Allow to cool and decorate with melted chocolate magic. I brushed on "black cream" and garnished with white chocolate after curing.
The gingerbread cookies are super juicy and rather addictive!