Chocolate and ginger lovelies

According to Kate Shirazi who wrote "Baking Magic", chocolate and ginger go together like the old yin and yang, so we must obey the rules and have plenty of delicious biscuits.  I made these last week and they are very yummy!

Ingredients:
4 1/2oz butter, softened
3 1/2oz soft light brown sugar
1 tbsp golden (corn) syrup
1 large egg yolk
7 oz plain flour (plus extra for dusting)
1 oz cocoa powder
2 tsp ground ginger
1 tsp baking soda
4oz milk/dark chocolate (optional)

Directions:
Preheat the oven to 190C/375F and line 2 baking sheets.
Beat the butter and sugar together in a large bowl until pale and fluffy. Add the golden syrup and egg yolk and beat away.
Sift the flour, cocoa, ginger abd baking soda over the butter mixture and mix it in until a dough forms.  Knead the dough on a floured surface until smooth, then wrap in cling film and leave to chill in the fridge for at least 30 minutes - an hour would be better.

Pull little chunks of dough off and roll into little balls. Flatten them slightly and place on your baking sheet. Bake for about 10 minutes, then transfer to a wire rack to cool.

When cold they are delicious as they are, but if you like, you can break the chocolate up into little pieces and melt in a heatproof bowl set over a pan of simmering water (or in the microwave in 10 second intervals). Do not let the base of the bowl touch the water. When the chocolate has melted, drizzle it over the biscuits and leave to set.

YUM!