Add the sugar, lemon zest and stem ginger and pulse once more ... Remove the gingernut dough from the freezer and make 24–30 macadamia nut-sized balls of dough (about 5g/⅛oz).

Sprinkle the cookies with more finely chopped crystallised ginger and allow to cool. To decorate the white chocolate, pistachio and orange variation, line a tray with baking paper. Melt the ...