How to make CHOCOLATE AND GINGER SHORTBREAD COOKIES:

• Mix the room temperature butter with the powdered sugar until it becomes airy and creamy.
• Separately mix the flour with the starch, cocoa, and salt.
• Add the egg to the butter cream, and mix well until completely incorporated.
• Gradually add the flour and mix on a low speed.
• Finally, add the vanilla extract.
• If the mixture is too stiff, add 2 tablespoons of milk.
• Preheat the oven to 180 degrees Celsius (356 Fahrenheit) and line a large baking tray with baking paper.
• Cut the dough into rounds with a pastry cutter and place each one on the tray, leaving 2-3 cm (0.8-1.2 inch) between each cookie.
• Bake for 10-12 minutes, until edges are lightly browned.
• Remove the tray from the oven and let rest for 2-3 minutes. Transfer them to a cooling rack.
• Once completely cooled, decorate with melted dark chocolate and sugar shapes.
• Enjoy!