Step 1

Preheat oven to 350ºF/160ºC and line two large baking trays with non stick baking paper.

Step 2

Whisk (or sieve) together flour, cocoa, baking powder, spices and salt.

Step 3

With  a whisk attachment on the an electric mixer beat together eggs until frothy then slowly add sugar. Beat until pale and thick.

Step 4

Slowly drizzle in the olive oil followed by milk and vanilla.

Step 5

Using a wooden spoon, add the flour mixture in two lots, stirring until smooth.

Step 6

Stir through the walnuts and mini choc chips.

Step 7

The dough will be soft and sticky. Cover the bowl with plastic wrap and allow the dough to rest for 20 to 30 minutes.

Step 8

Take a rounded teaspoonful of the dough and roll between your palms into a ball. If the dough is impossible to roll add a spoonful of flour but not a lot - this dough is meant to be sticky. Check the photos above to compare with your dough.

Step 9

Place the balls on the prepared trays allowing room for spreading and rising.

Step 10

Bake for 10-12 minutes. Don't over bake - these are meant to be soft and moist. The cookies will rise and form a few cracks. Cool on the trays for a few minutes before transferring to wire racks to cool.

Step 11

Spread a small amount of icing on each cookie and decorate with coloured sprinkles. Allow icing to set before serving or storing.

Step 12

If the sugar has lumps, sieve before using.

Step 13

Mix the powdered (icing) sugar and milk together to form a thick but spreadable icing. Add more milk if needed.