Prep time: 15 minutes + 1–2 hours chilling. Cook time: 12 minutes.

Stir the flour, baking powder, salt and the grated, ground and chopped stem ginger together in a large bowl.

In another bowl, whisk the sugar, olive oil and water until smooth and completely incorporated – this will take a little time with a hand whisk, less with an electric whisk.

Stir the liquid ingredients with the dry ingredients until they come together into a sticky dough, then transfer the mix to the fridge to chill for 1–2 hours.

Once the dough has chilled, use an ice cream scoop to measure out 12–15 cookies on to a lined baking sheet, then use your hands to quickly pat them into neat, flat discs, leaving some space around the edges as they will expand. (You can refrigerate them again for 30 minutes at this point, but I’m usually greedy and just get on with the baking.)

Preheat the oven to 155°C fan/175°C/gas 3; when at temperature, transfer your cookies into the oven and bake for 12 minutes for a Millie’s Cookies-style soft set, or 15 minutes for a firmer, more biscuity set, before removing from the oven.

Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to firm up.

These will keep well in an airtight container for 3–4 days, or you can keep the dough in the fridge for up to 2 days and bake small batches as you need them.

FOR DIABETICS: Omit the stem ginger, and use 170ml date syrup in place of the dark brown sugar.

FOR GLUTEN-FREE: Replace the plain flour with gluten-free plain flour.