1. Preheat oven to 400F. Line 2 large baking sheets with parchment. Spray the handles of 2 thick long-handled wooden spoons with oil. Set aside.
2. Melt butter with honey, sugar, ginger and salt in a small saucepan set over medium-low. Stir constantly until sugar dissolves, 5 to 6 min. Remove from heat. Stir in flour until smooth.
3. Drop 6 level teaspoons of batter 3 in. apart onto each prepared sheet.
4. Bake in centre of oven until cookies are bubbly and edges and centres have turned golden, 3 to 4 min. If cookies are too light in colour, continue baking and checking at 30-sec intervals until golden. Transfer sheet to a rack. Let cookies cool just until they are slightly firm but are still pliable, about 1 min. Lift 3 cookies, 1 at a time, with a metal spatula and drape over a prepared wooden-spoon handle and carefully curl into a cigar shape. Repeat with remaining cookies and second wooden spoon. Leave on handle until cookies are firm. Then slide off and set on rack, seam-side down, to cool completely. Repeat with remaining batter. Cookies will keep well, stored in an airtight container at room temperature, up to 2 days.
If baked cookies harden before you can roll them, return cookies to the oven for a few seconds to soften.
Makes about 20 cookies
Prep time 1 hour