Double choc ginger creams

Place the dark chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir until the mixture is melted. Place in fridge for 3-4 hours or until the mixture is firm.

Meanwhile, preheat oven to 180°C. Line two baking trays with non-stick baking paper. Use an electric beater to beat together the butter and sugar in a bowl until pale and creamy. Beat in the egg. Fold in the flour and ginger until the mixture just starts to come together.

Place the white chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir occasionally until melted.

Add the white chocolate to the biscuit mixture and combine. Transfer dough to a lightly floured surface and knead until combined. Divide dough into 2 portions. Place 1 portion between 2 sheets of non-stick baking paper and roll out to 4mm thick. Use a 5 1/2cm-diameter round fluted pastry cutter to cut out biscuits. Transfer to lined trays. Bake in oven, swapping trays halfway through cooking, for 15-18 minutes or until crisp. Transfer to a wire rack to cool. Repeat with remaining dough, sprinkling biscuits with coffee crystals before baking.

Spread the dark chocolate mixture over the flat side of the plain biscuits. Sandwich together with the coffee-crystal biscuits and serve.