Ginger Shortbread

In a large bowl, sift together the flour, cocoa powder, cinnamon, cloves, baking soda, and salt

Mix well with a wooden spoon and reserve

In an electric mixer, beat the butter and crystallized ginger until light and fluffy

Add the egg and grated fresh ginger and beat until smooth

Without stopping the mixer, add the corn syrup

Reduce the speed of the mixer and gradually add the sifted ingredients, beating to combine

Pour the mixture onto a floured surface and knead until a smooth ball forms

If the dough is still too soft, add a little more all-purpose flour

Divide the dough into four portions and shape each one into disks about 15 cm in diameter

Wrap them individually in plastic wrap and refrigerate for at least 24 hours or 4 hours minimum

Preheat the oven to 180°C (medium)

Lining two rectangular baking pans with parchment paper and dusting with flour. Reserve

Above a clean surface, open the dough disks to a thickness of about 5 millimeters and cut into desired shapes using cookie cutters

Gather the scraps, re-roll, and cut again until all the dough is used up

Using a spatula, transfer the cookies to the prepared pans and bake in a preheated oven at 180°C (medium) for 10-20 minutes or until edges are golden

Let cool in the pans

For the glaze: In a bowl, mix together confectioner's sugar and whole milk until smooth

Dip the top of each cookie into the glaze, allowing excess to drip off

Let the glaze set for about 20 minutes and serve

Calories per unit: 32