Step 1

In a food processor or mixing bowl, combine the flour, baking powder and sea salt. Thermomix 10 seconds, speed 4.

Step 2

Add the lemon zest, ginger, butter and honey and mix until well combined. Thermomix 30 seconds, speed 4 or until it forms a firm dough.

Step 3

Place onto baking paper and roll into a log. Pop into the freezer whilst you make the icing.

Step 4

Pre-heat the oven to 180°C/350°F (fan-forced).

Step 5

To make the icing combine all of the ingredients together in a bowl to form a smooth paste. If your coconut butter is really hard, sit it in a bowl of hot water for 5 minutes to soften it.

Step 6

The dough should be firm enough to slice now. Cut the log of dough into 7-8-mm slices and arrange the biscuits onto a baking tray (greased or lined with baking paper).

Step 7

Bake for 10 minutes or until golden brown. Allow to cool and press a 5 cent piece roll of icing into each biscuit.

Step 8

In an airtight container in the fridge or freezer. I eat them right out of the freezer (they are a bit dangerous).