Place the coconut oil and sugar into a large mixing bowl. Use an electric mixer to beat on high speed until fluffy and lightened in colour, a couple of minutes. Add the date syrup (or molasses) and beat again to combine.

Add a tablespoon of milk and mix with a wooden spoon. The dough should be crumbly but hold its shape when pressed with your hand – think shortbread. Add another tablespoon of milk if needed.

Use your hands to gather the dough and press it into a disc. Place the dough onto a sheet of parchment paper, top with another sheet, then roll it out to an approximately 20×30 cm (8×12 inch) rectangle.

Cut the dough into your desired cookie shapes. The cutters used here are 5 cm (2 inches) across – if yours are larger, baking for a minute longer.

Lift the bottom sheet of parchment paper and place the rolled out dough onto a large baking sheet. Remove the excess dough (set it aside to roll out again). Space the cookies with 2-3 cm (1 inch) between them – they shouldn’t spread.

Chill for at least 20 minutes in the refrigerator or ten minutes in the freezer.

Bake the cookies for 8-10 minutes, or until the edges are slightly golden. Cool for 15 minutes on the baking sheet before removing to cool fully on a rack. Ice if desired.

The cookies will keep in an airtight container for about two weeks in a cool place, and freeze well.