Method

• 1.
  Place the butter and sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes, scraping down side of bowl occasionally, until pale and creamy. Add the molasses, baking ginger and egg and beat on medium-high speed for 1 minute until well combined. Scrape down side of bowl, then add the flour, baking powder and spices and beat on low speed until a dough starts to form (it will look a little crumbly and feel sticky), then tip out onto a large piece of plastic wrap and, using wrap as a guide, bring the dough together to form a soft ball.
• 2.
  Roll dough out between two large sheets of baking paper until roughly a 1cm-thick 25cm x 38cm rectangle. Sprinkle with extra baking ginger, pressing ginger lightly into dough. Cut dough in half crosswise, transfer to a large baking tray and cover. Chill for 1 hour, or up to 2 days, until firm.
• 3.
  Preheat oven to 180°C/160°C fan-forced. Line two large baking trays with baking paper. Transfer chilled dough pieces to prepared trays and, working from the longest edge of each piece, and using a sharp pizza cutter or large knife, cut dough into roughly 1cm-wide long strips (using a ruler helps as a guide to get straighter strips). Bake both trays at the same time, for 15 minutes, swapping trays around on shelves halfway during baking.
• 4.
  Remove and use the pizza cutter or knife to re-cut along the previously cut lines on dough, then carefully separate sticks from each other. Bake for 10 minutes, swapping trays around on shelves halfway during baking, or until golden brown and crisply cooked. Transfer trays to wire racks and allow gingerbread sticks to cool completely on trays. Once cooled, drizzle gingerbread sticks with the melted white choc melts and sprinkle with raspberry powder and crumb. Set aside at room temperature to set. Serve, store or gift wrap.