Coconut Flour Shortbread (Paleo & SCD)

Well it's been shortbread week here at my house.  If you haven't already, check out my Vanilla Shortbread made with almond and coconut flours.  If you don't eat nuts, this coconut version will suit you better. :)
Christmas is really the only time of the year that I miss butter.  I used to love shortbread made with butter as well as the Christmas Day potatoes roasted in butter. Yum!
So to try and get a buttery taste, a combination of cacao butter and coconut oil works well.
These cookies aren't too sweet.  If you'd like them sweeter, just reduce the amount of oil and add more honey. :)

Coconut Flour Shortbread.
Ingredients:
1+1/8 cup coconut flour
1/3 cup cacao butter
1/3 cup coconut oil
1/3 cup honey

Instructions:

• Preheat oven to 180 degrees Celsius (350F)
• Melt cacao butter in the microwave (about 2 mins)
• Melt coconut oil in the microwave.
• Mix the melted cacao butter and coconut oil into the coconut flour.
• Mix in the honey, stirring well, breaking up any lumps.

Note: the mixture will appear very wet.

• Wrap the dough into cling wrap and let chill in the freezer for 15-30 mins.
• When cooled, roll out between two pieces of baking paper to around 1/4 inch thickness.
• Use cookie cutters to cut into shapes.
• Bake on a tray lined with baking paper for around 9 mins.  Remove from oven when just beginning to brown.  Careful, they brown quickly!  Check after 6 mins. :)
• Cool on the trays.
• I store mine in the freezer (and eat them straight from there!)
   
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