Mix the topping ingredients on a large dinner plate.

Set aside.

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.

Add the extracts.

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.

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.

Bake in the preheated oven at 180C/350F for 10-12 minutes.

Cookies should crackle on top.

Remove from the oven, let them cool on the baking sheet for 5 minutes.

Then transfer to a wire-rack to cool completely.