Soften the 35g coconut oil. Do not melt it! If you’re doing it from room temperature, measure out your coconut oil into a medium-sized bowl and break it up the large chunks by mashing them with a fork. Then heat it very gently – I heat it for 10 seconds in a 700w microwave at 60% power – there will be a little bit of melting, but the bulk of it should be soft.

Combine the dry ingredients with the wet, incorporating gently with a metal spoon to make sure all of the flour mixture is covered, then add the 15g raisins and work it together gently with your hands until it forms a ball (you can also use cranberries – I totally would have done for this recipe, but I ran out). It might seem quite dry at first, but should get much softer after a minute. If you’re worried it’s too dry, add up to 1 teaspoon of water to the mix at a time until you’re satisfied.

Using a medium-sized cookie cutter (mine is about 6.5cm/2.5″ in diameter), cut out half a dozen cookies. If your mixture seems too wet to try this, add it back to the bowl and add a teaspoon of flour and recombine until it feels pliable enough.

Preheat the oven to 170°c fan, (185°c fanless or 350°f) and bake for 12-15 minutes. Be careful not to overbake! Because these cookies contain no sugar, they won’t brown in the usual way and may look quite pale, but if you leave them in for longer to brown up, they will burn. You can check them by carefully lifting and seeing if they hold their shape without flopping.