• Beat the butter and brown sugar until creamy. 113 g butter, 100 g brown sugar
• Mix in the molasses, egg and vanilla until smooth. 100 g unsulfured molasses 1 large egg, 1 tsp vanilla extract
• In another bowl whisk the flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt. 250 g all purpose flour, 1.25 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, 1/2 tsp baking soda, 1/4 tsp salt
• Add the dry ingredients to the wet ingredients and mix until a soft but firm dough forms.
• Cover and chill for at least one hour. Preheat oven to 350°F or 180°C.
• Roll tablespoon sized portions of dough into smooth balls. Roll each ball in granulated sugar. Granulated sugar for rolling
• Place on lined baking trays, spaced 2 inches apart. Press the center of each cookie with the back of a teaspoon or your thumb
• Bake for 9 to 10 minutes until puffed.
• Press the center of each cookie again, with the back of a measuring teaspoon while the cookies are hot. Cool completely.

Lemon Ganache

• Combine the chopped white chocolate and cream in a heatproof bowl. Warm in the microwave in short 20 second bursts at half power, stirring between each round, until smooth. You can also melt the mixture gently on the stove over low heat. 125 g white chocolate, 40 g heavy cream
• Once smooth, stir in the lemon zest and then the lemon juice. The ganache will thicken as it cools. 3/4 tbsp lemon juice1 tsp lemon zest, Tiny pinch of salt
• Spoon or pipe the lemon ganache into each well. Add sprinkles if you like.
• Let set at room temperature or chill in the fridge.