Ginger biscuits with white chocolate

I discovered what a great combination white chocolate and ginger is at my nephew's birthday party. His mum had made a gingerbread house and used white chocolate to stick the smarties etc on with. As we were picking at it afterwards with both agreed white chocoate and ginger was divine!
So with Valentines day in mind (any excuse to bake) I decide to make these Ginger Biscuits drizzled with White Chocolate

Ginger Biscuits :
125g butter
100g dark muscavado
3.5 tbsp golden syrup
300g plain flour
1tsp bicarb. of soda
2tsp ground ginger

Melt the butter, muscavado and syrup in a pan. In a bowl mix the flour, bicarb and ginger. Pour the melted mixture into the flour mixture and form a stiff dough. Add more water or flour as necessary.
Roll out and cut into shapes.
Prepare greased, lined baking sheets. Place biscuits on baking tray and bake in 180 fan oven. Be careful over the cooking time if you over cook the biscuits will be extra crunchy (hard). 10 mins should do it but keep an eye on depending on how you like them.
Once the biscuits are out of the oven and cooled melt 100g bar of white chocolate in the microwave (don't over do it in the micro otherwise the choc will prove. When the bowl is hot take it out and stir and the chocoate will melt). Drizzle choc over biscuits and leave to set.