You will need
125 g butter at room temperature
1 extra large egg, at room temperature
1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
2 T (30 ml) ground ginger
¼ cup (60 ml) icing sugar
1 t (5 ml) ground ginger
50 g dark chocolate
For a more pronounced ginger flavour add 2 T (30 ml) chopped crystalised ginger to the mixture.
Adjust oven rack to one or two slots above the middle shelf. Preheat oven to 180°C. Line the baking trays with baking paper. Add ground ginger to dry cookie mix. Mix according to package instructions. Roll into walnut sized balls and flatten with a deep thumb print.
Place them 5 cm apart on prepared trays. Bake for 10 – 12 minutes until golden brown. Allow cookies to cool down completely before storing in an airtight container.
Mix icing sugar with ginger and keep on one side.
Melt the chocolate and spoon into a small sandwich bag. Snip a fine hole in one of the bottom corners and drizzle over cookies.
Arrange cookies on a serving plate.
Sieve ginger flavoured icing sugar over just before serving.