Ginger Cookies

Combine the flour, the spices, the baking powder and the salt in medium bowl. Using an electric mixer and a large bowl, beat the brown sugar and the butter until light. Add the egg and beat until fluffy. Gradually add the dry ingredients and beat until just combined.

Divide the dough in half and flatten each half into a rectangle, wrap with plastic and chill for 60 minutes.

Preheat the oven to 350F/gas mark 4/180C and lightly butter 2 large baking sheets.

Roll out 1 piece of dough on a lightly floured work surface to a 13 x 9 inch rectangle, trim the edges to form a 12 x 8 inch rectangle. Cut into 24 4 x 1inch rectangles and lightly press a miniature cookie cutter into each rectangle to make imprints (do not cut through dough).

Arrange the cookies on the prepared baking sheets, spacing 1 inch apart and bake for about 8 minutes or until the edges begin to darken. Transfer the cookies to a rack and cool. Repeat the instructions again with the remaining dough.

Working with one cookie at a time, brush the imprints with melted white chocolate and sprinkle the coloured sugar generously over the chocolate. Allow to stand for about 2 hours or until the chocolate sets. Shake off excess coloured sugar.

The cookies can be made ahead and stored in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.