Preheat the oven to 375 F. In a big bowl, beat together the oil, eggs and sugar. Add the cranberries (can be substituted with nuts, orange peel, chocolate etc.)

In another bowl, mix together the flour(s), baking powder, ginger powder and nutmeg. Stir into the egg mixture to form a heavy dough.

Divide the dough into two and roll into a log as long as your cookie sheet. Place the dough on a silpat or parchment paper and flatten to 1/2 inch thickness.

Bake for 25-30 minutes (mine baked for 26). Remove and allow to cool slightly. Once it is cool enough to handle, cut into strips of 1/2 inch thickness and return to the cookie sheet, with cut side facing up.

Bake for another 6-10 minutes (until crisp and toasty) on both sides. Enjoy with a cup of hot coffee or tea.