An assortment of eight cookies are in this festive holiday cookie box.

Tarts filled with mascarpone mousse, rosemary panna cotta and fresh figs.

Whole wheat sourdough brioche dinner rolls with rosemary and gruyere.

Pumpkin spice basque cheesecake. A no-fuss pumpkin pie alternative!

Danishes filled with thin slices of potato layered with aged cheddar bechamel and chives.

Tarts filled with blueberry mint gel, lemongrass pastry cream and topped with fresh blueberries.

Danishes made with poached rhubarb over a lavender and cardamom-infused pastry cream

Black sesame tart shell, black sesame white chocolate mousse filling, raspberry jam, fresh raspberries, and a black sesame brandy snap.

Cherry, sage and St. Germaine (elderflower liqueur) ice cream is an unexpected flavour combination that is fruity, floral and woody.

A mashup of two retro desserts: baba au rhum and black forest cake. A yeasted chocolate baba soaked in kirsch syrup with cherries and cream.

Rooibos-infused almond cake studded with jammy strawberries.

Mousse cake flavoured with houjicha (roasted green tea) and peach – houjicha cheesecake, peach jelly and peach mousse.

Mont Blanc made with the flavours of strawberry daifuku – butter mochi, strawberry wrapped in red bean paste, and piped cream.

Mint-infused peach and gin ice cream – sharp, refreshing and scoopable even right from the freezer due to gin!