Wash the orange well, slice into quarters, then remove the pulp and as much of the white pith as possible with a knife.
Dice the orange zest in little bits, add them to 115ml (4fl oz) water and boil for 20 minutes. Strain, then add 60ml (2fl oz) water together with the maple syrup and vanilla to a pan and bring to a boil. Simmer on low for 20 minutes, adding more water of needed.
Preheat the oven to 180oC/Gas Mark 4.
Combine all the ingredients in a bowl (except for the dehydrated fruit and candied orange), mix and knead well until you get a nice and smooth ball of dough. To save time, you can combine them all in a food processor.
Place the ball of dough over a sheet of parchment paper, cover with another sheet of paper and flatten down with your hands.
Sprinkle the crushed freeze-dried fruit and candied orange bits over the flattened dough, cover it again with parchment paper, then roll down again until 5mm (1⁄4in) thick.
Carve out cookies using your favourite cookie cutter, then bake in the oven for 15 minutes.