Low-Carb Lemon Myrtle Shortbread

Step 1Place the coconut oil in a heat proof jug and melt in the microwave.

Step 2Combine all of your dry ingredients into a bowl. Pour the coconut oil into the ingredients and mix well to combine.

Step 3Lay a sheet of cling film out on your work surface and place the shortbread mixture on it. This mixture is still quite crumbly at this point, so don’t panic.

Step 4Very carefully, using the cling wrap to assist you, bring the dough together to form a brick or a round log. Place in the refrigerator for two hours until very firm.

Step 5Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Unwrap the dough and use a sharp knife to cut the dough into 5-10 mm slices. If your dough is still too crumbly, try placing it in the freezer for 15-30 minutes. I know this seems fiddly, but trust me it’s worth it.

Step 6Place slices on a lined baking tray and bake for 15 to 20 minutes until browned. The shortbread will crisp up as it cools, so don’t be upset when you take it out of the oven and it’s still very soft.

Step 7When done, leave it to cool on the try for a little while and then transfer to a cooling rack.

Step 8Store in an airtight container for up to one week, or freeze for up to 6 months.