¾ cup butter, softened
1 cup sugar
1 large egg
¼ cup molasses
2 cups plain flour
1 TBS ground ginger
2 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
2 TBS finely minced candied ginger
1 further cup of sugar for rolling
2 cups white chocolate chips
2 tsp butter
Pre-heat oven to 189*C/350*F. Cream together the butter and sugar until fluffy. Beat in the egg and the syrup mixture, mixing in well. Sift together the flour, ginger, soda, cinnamon and salt. Stir in, mixing in well. Stir in the candied ginger.
Put the remaining 1 cup of sugar into a bowl. Shape tablespoon’s full of the cookie dough into round balls between the palms of your hand. Drop into the bowl of sugar and coat all over. Place 2 inches apart on lightly greased baking sheets.
Bake for 8 to 10 minutes until done. (Will look all crackly and be firm to the touch) Remove to racks to cool completely.
Melt the chocolate chips and the butter together. Dip one half of each ginger nut into the melted chocolate shaking off the excess. Place on wire racks covered with parchment paper to allow the chocolate to set and harden.
