Preheat Oven to 150 Degrees Celsius & brush your baking trays with the Coconut Oil.
Using a Wooden Spoon mix the Coconut Oil & Vanilla Extract together.
Gradually add in the flours and mix together and use your hands to bring the dough together, don’t over mix.
Place your dough onto a non stick baking sheet and roll out until ¼ inch thick.
Put dough into Fridge so the Coconut Oil stiffens.
Before placing your shortbread dough into the oven, you can score the shortbread into slices or use a cookie cutter to create shapes.
Bake the Shortbread swapping the trays halfway through cooking, for 30-40 minutes or until light golden, this time can vary depending on the thickness of your shortbread.
Once they’re baked, transfer to a wire rack to cool.
You can sprinkle on Coconut sugar or Icing Sugar to finish. (Optional)
