new best recipe, originally from Cookie Madness, with sunflower oil instead of extra-virgin olive oil, and added about 4 knobs of finely chopped stem ginger, as well as a teaspoon of ground ginger and half a teaspoon of cinnamon.
The flavour and texture were just as good with sunflower oil, but I didn't add enough of the spices for them to be really detectable in the flavour. The stem ginger pieces could have been bigger too, but I was worried that they would sink. Still, the prime objective was to try the cheaper oil, so I'm pleased with the outcome.
Note - I first tasted these about 2 hours after eating a curry, and really couldn't taste the spice in them. Today I ate one after something containing no spices and the ginger flavour was quite evident - just about right, in fact! I hadn't really expected the flavour to be dependant on something eaten earlier - I've never noticed that effect before!