Sift the plain flour, cornflour and ginger together.

Beat the butter and both sugars until soft then beat in the egg until the mixture is light and fluffy.

Mix in the flour stopping as soon as there are no streaks of flour remaining. At this point, if it is very soft, pop the dough in the fridge for 30 minutes or the freezer for a maximum of 15 minutes so it is easier to roll.

Preheat oven to 180˚C.

Pinch off balls of dough no bigger than an inch in diameter (they puff and spread very well on baking) and roll them between your palms until smooth and round.

Place on a baking tray lined with a silicone sheet for preference (or baking paper) and space at least 2 inches apart.

Dip the end of a wooden spoon in the bag of flour and use to make a well in the centre of each ball of dough without going all the way through or flattening the balls.

Fill with lemon curd just below the rim of the dip in each cookie then bake for 13 minutes. The cookies will be puffed and feel dry to the touch (avoid the roasting hot curd when you poke them!). Leave on the tray for 5 minutes before transferring to a rack to fully cool.

When cold, melt your white chocolate in a double boiler as there's not enough to do it in the microwave without risking it overheating and splitting. Fill a small piping bag or sandwich bag with the chocolate and drizzle liberally in a thin stream all over your cookies (cut about 1-2 mm max off the end of the bag).