1/2cupsugaruse white sugar for a harder, crispier cookie
1/4teaspoonvanilla extract or vanilla powder
1-2teaspoonsground ginger2 teaspoons is quite strong, but we like it like that, I would suggest trialling 1 teaspoon if this is your first batch
1teaspooncinnamon powder
1/2teaspoonall spice or ground cloves
1/4teaspoonnutmeg powder
3-4tablespoonsmilk
2tablespoonsmild flavoured oilI used macadamia oil, I've also used mild EVOO
Instructions
Preheat oven to 150 degrees C.
Line 2 baking trays with parchment paper
Combine flour, bicarb soda, salt, sugar, spices in a bowl.
Stir in the remaining ingredients.
Roll a tablespoon of the dough into balls, place on the prepared baking sheet and flatten. Make sure they are 2- inches apart as they spread substantially.
Bake for 15 minutes or until the edges are lightly golden. Remove from oven and allow to cool on the tray for 15 minutes before transferring to a wire rack to cool completely.
Store in a glass container
Notes
These cookies stay crispy on the outside for the first couple days but soften thereafter but are still super delicious! But I choose not to double batch them so we get more crispy-ness leverage.