You will need


Preheat oven to 180c /160c Fan.

In a stand mixer with a paddle attachment, place the butter and sugar into the bowl and cream until fluffy.

In a separate bowl, sift the pain flour, cornflour, cocoa powder and ginger powder.

Put the dry ingredients into the mixer and mix until a dough is formed.

Wrap in cling film and chill in the fridge for 5-10 minutes.

Lightly dust the worktop with flour and roll out dough to about 6mm thick.

Cut into circles using a 6cm round cutter and place onto 2 baking sheets lined with baking parchment. You only need to leave a little space between the biscuits as they do not spread too much.

Reroll the offcuts and continue until you have 30 biscuits.

Chill for 15 minutes in the fridge.

Bake for 15-20 minutes. Allow to cool on the trays for 5 minutes then move to a wire rack to cool completely.