Preheat the oven to 190 °C conventional or 170 °C convection oven.
Mix the ground chia- or flaxseed and hemp seeds with the orange juice and let stand for 10 minutes to swell. This is your chia or flax egg
20 g ground chia seed or flaxseed, 50 g orange juice, 20 g hulled hemp seeds
Sift the flour and baking soda over a bowl and mix well.
250 g flour, 2 g baking soda, 2 g salt
Melt the butter on low heat or in the microwave.
160 g butter
Transfer the melted butter to a bowl and add the stem shavings, the grated ginger, granulated sugar, the chia or flax egg and the grated orange zest and stir well.
20 g ground chia seed or flaxseed, 50 g orange juice, 20 g hulled hemp seeds, 1 piece orange, the zest, 100 g stem ginger shavings in syrup, 1 tl grated fresh ginger, 100 g granulated sugar
Stir or mix for 1 minute and then let it rest for 5 minutes. Then stir 1 more time.
Add the flour mixture and the butter mixture together and work everything through to a thick batter.
Using a small ice cream scoop or two tablespoons, scoop the batter into half balls on two baking trays lined with baking paper. Using the back of a wetted spoon, press the dough slightly flat. You can also roll the batter in plastic wrap into a sausage shape with a diameter of about 3 cm and put it in the refrigerator for an hour. Then you can cut the dough into 2 cm. slices and place them on the baking sheets.
Bake the cookies in the center of the oven, one plate at a time, for 10-14 minutes (unless you have a professional oven, then you can bake more at a time) until crispy on the outside and soft on the inside. Let the cookies cool and store in a cookie jar. For an extra finishing touch, dip them halfway in melted & tempered pure chocolate and let the chocolate set 30 minutes before storing (or eating) the cookies.
200 g dark chocolate, melted and tempered