Dark Chocolate & Ginger Cookies

I 'invented' these cookies by mistake! I was not concentrating on an old recipe I'd never tried before. Chopped choc became melted and walnuts changed to ginger on a whim!!

1. 1

   Preheat the oven to 160 degrees C or equivalent. Grease two 11" x 8" baking trays or whatever have.
   
   Place the chocolate in a bowl and melt over a pan of simmering water until no lumps and glossy.
   
   Meanwhile if you have a food processor put all the other ingredients, EXCEPT chopped crystallised ginger, into the processor and whizz carefully until just at 'breadcrumb stage. Only takes seconds. If you don't have a processor cream the spread and sugar togther well until creamy. Then beat the egg and add a little at a time along with the flour and baking powder to prevent the egg curdling. Don't overmix.
   
   Pour in the melted chocolate and whizz or stir in well. Add the chopped ginger by hand as it gets too finely cut up in a food processor.
   
   Place dollops (?heaped dessert spoon)- up to you with regard to size you want. Flatten slightly and tidy up sides if wish, I leave rough. They will not spread.
   
   Bake for 25 mins or until done. Leave to cool. Dust with icing sugar to serve.