70     25 min   175°C      10 min  

1.5 dl Rapeseed Oil

2.5 dl Granulated Sugar

1 Egg

0.5 dl Golden Syrup

1 tsp Ground Sweet Cinnamon

1 tsp Ground Ginger

1 tsp Bicarbonate of Soda

5 dl Flour

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.

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