Put all the dry ingredients into the bowl of a standing mixer and blend them together with the paddle attachment on slow speed. Add the wet ingredients and mix again until all of the ingredients are well incorporated and have formed a dough.

Transfer the dough to a countertop or pastry board. Bring the dough together into a ball and knead it gently for a few moments. Grease the countertop with a bit of oil if you find the dough is sticking. Now take a handful of the dough and roll it between your hands to form a smaller ball. Roll the ball back and forth with your two hands until the ball forms a 'cord' of dough about the thickness of your middle finger, as if you were going to make gnocchi.

Take a four inch length of the cord and tie it around to form a ring, gently nudging the two ends together. Now place the ring-shaped cookie onto a cookie sheet.

Repeat until you have used up all the dough, making sure that the cookies are well spaced on the cookie sheet, since they will expand as they bake.

Place the cookies in a moderate oven (180C/350F) on convection bake for about 20 minutes or so, until nice and golden brown. Let the cookies cool on a baking rack before eating.