Makes 24

Ingredients

• 2 1/3 cups All Purpose flour
• 1 Tablespoon ground Allspice
• 1 teaspoon bicarbonate of soda
• ½ teaspoon salt
• ¾ cup + 2 Tablespoons light golden sugar
• ½ cup cold butter, chopped
• 12 pieces of Fabbri Zenzero candied ginger, roughly chopped
• 1 large egg
• 2 Tablespoons golden corn syrup
• 3 Tablespoons Fabbri Zenzerro candied ginger surup
• 7oz dark chocolate, chopped

To decorate

• Fabbri Zenzero candied ginger, thinly sliced (optional)

Method

1. Mix the flour, ground ginger, bicarbonate of soda, salt and sugar in a bowl, then rub in the butter to make crumbs. Stir in the chopped stem ginger pieces
2. Beat together the egg and both syrups, pour into the dry ingredients and stir, then knead with your hands to make a dough. Cut the dough in half and shape each piece into a log shape about 10cm in length. Wrap in cling film and chill for 20 mins
3. Heat oven to 350°F and line 2 baking sheets with baking parchment. Thickly slice each log into 12 and put the slices on the baking sheets, spacing them well apart and reshaping any, if necessary, to make rounds. Bake for 14 mins, then leave to cool for a few mins to harden before transferring to a wire rack to cool completely
4. Once the cookies have fully cooled melt the chocolate in a bowl over a pan of gently simmering water, making sure that the water isn’t touching the bottom of the bowl. Dip one side of each cookie into the chocolate (it may help to wear gloves here!). Allow to set for a few minutes the decorate with a slice of ginger, if you like, and leave to set fully.
5. *Will keep for 1 week in an airtight container