Gingerbread Espresso Martini

Cookies:

1. Preheat oven to 180°C. 
2. Brush 2 baking trays with melted butter to lightly grease.
3. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. 
4. Add the maple syrup and egg yolk and beat until combined. 
5. Stir in the flour, ginger, mixed spice and bicarbonate of soda. 
6. Turn onto a lightly floured surface and knead until smooth. 
7. Press dough into a disc. 
8. Put on a plate and cover with an upside down bowl (make sure the bowl is sitting firmly on the plate below so there is not air movement) place in the fridge for 30 minutes to rest.
9. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. 
10. Use a small gingerbread man cutter to cut out shapes. Place on trays 
11. Bake in oven for 10 minutes or until brown. 
12. Remove from oven. Transfer to a rack to cool.

Drink: 

1. Fill a cocktail shaker with ice cubes. Add  Vodka, Kahlúa, baileys, Espresso and caramel collagen. Shake well and strain it into a martini glass.
2. Mix a serve of collagen beauty caramel into cream and whip - pipe on top of drink
3. Place little gingerbread man on top to decorate and sprinkle with cinnamon.

Serves - 2 

Notes: Yes, you could buy gingerbread men and that would be alot easier. But if you have the time you could bake them and then dip them into the cream as you are whipping it for the cocktail and that is well within your right as the baker. We think so anyway.