Chocolate-coated ginger cookies

Ginger - Part 3.

Sweet and soft.

Ingredients (makes about 60 pieces):
250g plain flour
2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
170g unsalted butter, softened at room temperature
225g dark brown sugar
1/4 cup unsulphured molasses
1 1/2 tbsp fresh ginger, peeled and finely grated
1 egg
1 bar Green & Blacks ginger chocolate

Method:
1. Whisk the flour, baking soda, cinnamon and salt in a large bowl.
2. Beat the butter, sugar, molasses and ginger with an electric mixer for 2 minutes, then add the egg and beat for 1 minute. Add the flour mixture and beat on low speed for 1 minute.
3. Wrap the dough in cling wrap and put in the fridge for at least 1 hour. Pre-heat the oven to 180 deg C.
4. Shape the dough into 3cm balls and place on a baking tray lined with a cookie sheet.
5. Bake for 15 to 18 minutes until golden brown, then transfer to a wire rack to cool.
6. Break the chocolate in a bowl over a pot of simmering water. Its base should not touch the water.
7. Melt the chocolate for 7 minutes, until smooth. Dip the cookies and place on the cooling rack.

Tips:
Place a baking sheet below the cooling rack to catch the chocolate drips.

Recipe source: Simply Her magazine (Oct 2008)