Mix the flour with the baking powder and sift into a mixing bowl. Add the remaining dough ingredients and knead with the dough hook of the hand mixer to form a shortcrust pastry. Then knead the dough with your hands. Shape into a ball and refrigerate wrapped in foil for at least 2 hours (better overnight).
Line a baking tray with baking paper. Preheat the oven to 180°C (top/bottom heat). Form rolls from the dough, cut them into about 80 slices (about 10 g each).
Roll each slice into a ball, flatten slightly and place on the prepared baking sheet. Bake on the middle rack for 10 – 12 minutes by sight. After baking, remove with the paper to a cooling rack and let cool. Melt the glaze in a double boiler and place in a small freezer bag.
Cut off a small corner and pipe a small dab onto the cookies. Place a piece of candied ginger on top of each while the chocolate glaze is still soft. Seal well and store in a cool place.