Makes 15-20
adjust servings:

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  1. In a large bowl, combine the flour, ginger, butter or oil and icing sugar. Mix with a wooden spoon until the ingredients come together. Add 1-3 tablespoons of water if the mixture is too dry.
  2. Add the stem ginger and orange zest and mix until just combined. Allow to chill in the fridge for one hour or until firmed up.
  3. Preheat the oven to 180˚C/160˚C fan/gas mark. Line two large baking trays with non-stick parchment paper.
  4. Roll out the dough on a lightly floured surface to about 8mm thick. Use a star cookie cutter to cut shapes out of the dough. Place the cookies onto the prepared tray, leaving space between them.
  5. Bake for 10-12 minutes until the edges are slightly golden brown. Allow to cool completely on the baking tray.
  6. Store the cookies in an airtight container at room temperature, or the fridge for up to one week.

Note: Coconut oil can be used as an alternative to vegan butter, if you wish.

Nutrition Facts

Per serving: 170kcals, 8.7g fat (7.4g saturated), 16.5g carbs
(5.7g sugars), 1.4g protein, 0.5g fibre, 0g sodium

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