Instructions

• Preheat the oven to 180°C (356°F). Line a large baking tray with baking paper.
• In a large bowl, beat 150 g room-temperature butter with 100 g powdered sugar until the mixture is light, airy, and creamy.
• In a separate bowl, whisk together 200 g flour, 50 g corn starch, 2 tbsp cocoa, 1 tsp ginger powder, and 1 pinch of salt.
• Add 1 large egg and 1 tsp vanilla extract to the butter–sugar mixture and mix until fully incorporated.
• Gradually add the dry ingredients to the wet mixture and mix on low speed (or fold with a spatula) until a cohesive dough forms.
• If the dough is too stiff to roll or cut, add the 2 tbsp cold milk gradually, 1 tbsp at a time, until the dough is workable but not sticky.
• Place the dough between two sheets of baking paper and roll to about 3–5 mm thickness. Use a pastry cutter to cut rounds and place them on the prepared tray, leaving 2–3 cm between each cookie. Gather any scraps, re-roll once, and cut more rounds.
• Bake for 10–12 minutes, until the edges are just lightly browned. Do not overbake.
• Remove the tray from the oven and let the cookies rest on the tray for 2–3 minutes, then transfer them to a cooling rack to cool completely.
• Chop 100 g dark chocolate and melt it in a heatproof bowl over a simmering pan of water (bain-marie) or in the microwave in short bursts, stirring between bursts, until smooth. Decorate the cooled cookies with the melted chocolate (drizzle or dip) and let the chocolate set before serving.