Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit. Lightly grease a sheet of baking paper.

Combine all the ingredients for the cookies together in a medium mixing bowl. Mix until the batter thickens and becomes solid enough to pick up. This might take a little while, 5 or so minutes, and sometimes it helps to have a break from stirring. It seems to thicken while it rests. See the notes on the best almond butter to use to make sure you’re not fighting a losing battle.

Once the batter is thick, lightly oil your hands, and transfer the dough onto the oiled baking sheet. I find it easiest to flatten the dough out using the palm of my hands. The thickness is up to you – I like a thick gingerbread, but you might like a thinner one. Mine are roughly 1/2 a centimetre thick – adjust the cooking time if you like yours thicker/thinner.

You can begin gently cutting the cookies straight away, but I find it easiest to put the flattened dough in the freezer for 15-20 minutes. When the dough is cold it is far less likely to be stretchy and petulant.

Allow the cookies to completely cool before touching or moving them – they will still be soft and will harden as they cool. Once cooled, store in an airtight container to prevent them from going soggy. Eat within a few days.