Golden twice baked cookies, studded with crystalized ginger, and drizzled with dark chocolate. These are not tooth breakers but they have enough crunch to stand up to a dipping in hot coffee. They will keep for up to two weeks stored in a tin.
Heat oven to 350 Fahrenheit
Combine flour, sugar, baking powder, and salt in the bowl of a food Processor.
Pulse until thoroughly combined.
Add the butter and and pulse until you have a sandy texture. If you don't have a Food Processor then you can easily make this in a bowl like you would a pie crust. Just work fast you don't want the butter to melt.
In a separate bowl whisk together the creamer and aquafaba until a frothy forms. Add the ginger bits to the wet. Mix the wet ingredients into the dry and knead by hand for 1 minute until you have a ball of very soft dough.
Cut the dough into two pieces one a baking tray with parchment and form two flattish 9 inch logs on the tray.
Bake for 25 minutes. Remove from ovum and allow to cool. Slice into 1 1/2 inch thick slices and lay them out on the tray. Bake them for 30 minutes turning them 1/2 way.
Once cool drizzle with melted dark chocolate.