Toast the coconut in a hot frying pan until golden and set aside to cool for a few minutes.

Finely chop the ginger.

Put the coconut, ginger, sugar, vanilla extract, flour, powdered ginger and salt in a food processor.

Cut the butter into cubes and add to the food processor and whizz everything until it comes together as a dough.

Shape the dough into a disc, wrap in cling film and refrigerate for 30 minutes.

After 30 minutes, preheat the oven to 160°C fan.

Unwrap the pastry and roll out on a lightly floured surface.

Cut out flower-shaped cookies with a 5cm cookie-cutter and put on a baking tray lined with baking paper.

Bake the cookies for 14 minutes until golden.