The beauty of these cookies is that you can bake them so they're crunchy on the outside and chewy in the middle or if you prefer gingernuts just bake them for a few minutes more. Thanks to Elinor Klivans and her book Slice & Bake Cookies.

Makes 24
1/2 c vegetable oil
1/4 c molasses
1 c brown sugar
1 egg
2 c flour (I used wholmeal and white spelt)
2 tsp baking powder
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 crystallised ginger, finely chopped
4 tbsp granulated sugar (I used demerara)

In a large bowl whisk the oil, molasses, sugar and egg together until smooth. Sift in all the dry ingredients and mix until a dough forms.

Divide the dough into 2 equal parts. Place on an unfloured surface and roll into a log 30 cm long and 2.5cm in diameter. Sprinkle 1 tbsp of the granulated sugar over each log and roll back and forth until evenly coated. The sprinkle half of the ginger over each log and roll back and forth until evenly coated.

Wrap each log in cling film and freeze for about half an hour, then roll each log again to form a more smoothly shaped cylinder. Freeze overnight or until firm.

When ready to bake preheat oven to 180C. Line 2 baking trays with baking paper.

Cut each log into 12 slices about 2.5cm thick. Place at least 7cm apart on the baking sheets as they will spread. Sprinkle each cookie with granulated sugar.

Bake for about 10 min if you want chewy cookies or up to 14 min if you want crunchy cookies. They will have a lovely crackly appearance.

Let cool on the trays for a few minutes before transferring to a wire rack.