Ginger bread

130 g of vegetable oil (corn, olive, sunflower oil deodorized)
200 g brown sugar
.5 Cup of malt
about 1 cup of water
.5 Cup molasses or sugar cane mascobado
780 g wholemeal flour
3 teaspoons baking soda
2 teaspoons of powdered cloves
2 teaspoons cinnamon
2 teaspoons ground ginger
2 teaspoons grated fresh ginger
2 teaspoons salt

In a bowl mix the brown sugar, flour, baking soda, cloves, cinnamon and ginger.
In another bowl mix the malt with molasses and water.
Incorporate the liquid ingredients in those solids and knead until the dough is firm but soft.
Leave the mixture in the fridge for 1 hour.
Roll out the dough to a thickness of 5 mm and cut into semicircles with special molds.
Place the biscuits on a baking sheet and bake at 180° c.
Bake about 10 minutes.