Recipe Name Coconut Shortbread Submitted by Tiffany62590 Recipe Description A lovely, gluten free and lower carb sugar-type cookie. Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 7 Ready In (minutes) 17

Ingredients Amount Measure Ingredient 1/2 cup coconut flour 1/2 teaspoon baking soda 1/4 cup butter 2 tablespoons coconut oil 1 cup Swerve Sweetner 1 large egg Steps Sequence Step 1 Preheat the oven to 165C (325F) 2 Combine dry ingredients in a bowl and mix well Melt the butter and the coconut oil in the microwave for 20 secs on high. Add the melted oils and the egg to the dry ingredients. 3 Mix well using an electric hand mixture or wooden spoon. Tip the mixture onto parchment paper and knead into a dough. Place a second piece of parchment paper over the top of the dough and roll to around 5mm depth. 4 Place the rolled dough into the fridge - the oils will need to set slightly before you are able to cut the cookie shapes. Cut the dough using a small glass or a cookie cutter - due to the high oil content the dough can be volatile simpler shapes are easier to prepare. 5 Place on baking paper and put in the oven to bake for 5-7 minutes. Once browned leave to cool on a cooling rack, the dough will firm significantly once cooled.