I was given a tub of stem ginger this week, a huge tub 12.5kg! I plan to make some ginger jam on Monday and thought I would also try this recipe I found this morning. I made some round ones too as they were easier to dip in the chocolate. I also made a batch of mince pies and some jam tarts. Makes: 24 Ingredients 150g plain flour 1½ tsp ground ginger 65g butter, softened, plus extra for greasing 65g caster sugar 1 small egg, lightly beaten 50g preserved stem ginger,finely chopped Grated zest of 1 small lemon To finish: I decided to dip one side in Belgian chocolate from Sainsbury's! Method 1.Preheat the oven to 180°C, gas mark 4. Liberally butter 2 baking sheets. 2.Sift the flour and ground ginger into a bowl. Beat the butter and sugar together until pale and fluffy, then beat in the egg. Add the chopped ginger, flour and lemon zest and stir the mixture until it forms a stiff dough. If it is very soft, wrap in foil and chill in the fridge until firm. 3.Roll out the dough as thinly