Mix oil and sugar in a bowl. Add egg while stirring. Add syrup, cinnamon and ginger. Dissolve the baking soda in a little bit of water. Add to your batter. Stir well and add the flour.

Make small round balls and put on an oven tray covered with grease proof paper. Mind some distance between the balls as they will float out while baking. Sprinkle with granulated sugar.

Bake for about 10 minutes in 175°C.

Let cookies cool on a grid. Keep in air tight jar. The cookies can freeze and will keep for 9 months.

Tip!
You can use baking powder instead of baking soda. Baking powder can be mixed directly with the flour.

*The original recipe has “Mörk sirap” which can be replaced with Dark treacle but we have used golden syrup and that works fine.