for 8 pieces

chocolate

100 g

dark chocolate, finely chopped

Dough

80 g	butter, soft
50 g	coarse cane sugar
30 g	ginger, finely grated
125 g	white flour
¼ tsp	baking powder
¼ tsp	sodium bicarbonate
1 tsp	cinnamon
½ tsp	ground cloves

Decorate

1 bag	dark cake icing (approx. 125 g)
¼ tsp	ginger powder

How it's done

chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, allow to cool slightly.

Dough

Using the whisk on a hand mixer, beat the butter, sugar and ginger in a bowl until light and creamy. Combine the flour with all the other ingredients up to and including the ground cloves, mix in. Stir in the chocolate. Shape the dough into 8 balls. Place on a baking tray lined with baking paper, leaving plenty of room between each ball, flatten a little, chill for approx. 30 mins.

Bake

Approx. 15 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

Decorate

Melt the bag of cake icing in a hot bain-marie, pour the icing into a small bowl. Dip the cookies half way into the icing, dust with the ground ginger, leave to dry on a rack.

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