1. Mix the topping ingredients on a large dinner plate. Set aside. 2. In a large bowl combine oil, sugar, syrup and milk using a fork. You have to stir quite vigorously to get them all combined nicely. 3. Add the extracts. 4. In a second bowl combine the dry ingredients (flour, cocoa powder, baking soda, salt and spices). Add them to the wet ingredients and stir to combine. Mix until you have a pliable dough. If it is too wet add a tad more flour, if its too dry add a tad more milk. 5. Roll the dough into balls the size of a walnut. Roll them in the cinnamon-sugar mixture and place them on a paper-lined baking sheet. Use your palm to flatten them into about 2 inch disks. In the book it says to leave at least 2 inches space between the cookies as they will spread, however mine did not spread very much. 6. Bake in the preheated oven at 180°C/350°F for 10-12 minutes. Cookies should crackle on top. 7. Remove from the oven, let them cool on the baking sheet for 5 minutes. Then transfer to a wire-rack to cool completely. ---------------------------------------------------------------------------
Nutrition
Ingredients
