Mix flax seed powder & warm water. Mix well & allow to stand for 5-10 mins.
In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add flax seed mixture and beat well. Mix in the vanilla extract. Gradually add the flour, baking powder, and salt, mixing until uniform. Stir in the chopped chocolate and candied ginger. The dough will be sticky.
On a floured surface, form dough into a log 12-inches long by 3-inches wide and transfer to a baking sheet.
Bake cookies for 25-30 minutes, or until the dough cracks on top and just begins to brown. Allow to cool on the cookie sheet for ten minutes, or it is cool enough handle.
Using a serrated knife, cut the log into 1/2-inch slices. Place the slices cut side down onto the baking sheet.
Reduce the oven temp to 150 C.
Bake for an additional 10-12 minutes, or until the biscotti slices are lightly browned for a softer texture. For a crunchier texture, flip the biscotti over and bake for another 10-12 minutes.
Cool biscotti to room temperature. Dunk in a hot cup of coffe & enjoy!