In the bowl of an electric mixer, beat the butter, sugar and egg together until light and creamy.

Add the flours, cocoa and ginger and mix them through until it forms a dough with no more dry bits.

Lay a sheet of baking paper on the bench and tip the dough out onto it.

Pat/knead the dough unti it's smooth then place another sheet of baking paper on top.

Use a rolling pin to roll it out to 5mm thickness then refrigerate for 30 minutes.

Pre-heat the oven to 160C fan-forced and line two baking trays with baking paper.

Using a 4cm round cookie cutter, cut rounds from the dough and place on the trays leaving about 2cm between each one.

Bake for 10-12 minutes or until firm then leave them to sit on the trays for 5 minutes.

Transfer to a wire rack to cool completely.

Melt the chocolate in the microwave.

Spread the melted chocolate over the cooled biscuits then sprinkle with 100s and 1000s.

Leave to set and then store in an airtight container.