Ginger Lime Shortbread
2 Cups Almond Flour
5 Tbsp. Grass Fed Butter
1 Tbsp. Lime Juice
1 Tsp. Lime Zest
1 Tsp. Grated Ginger
1/3 Cup Coconut Sugar
Place a small saucepan on low heat, melting the butter. Stir in the ginger, lime juice and zest and then place to one side.
In a large bowl, add the dry ingredients. Slowly stir in the butter mixture and form one large dough ball. Wrap the ball in plastic wrap tightly and place in the freezer for approximately 60 minutes (this allows the dough to set to assist with slicing and to avoid crumbling).
When ready, grease a large baking tray with coconut oil and preheat the oven to 350F. Use a sharp knife and slice 1/2 inch thick cookies. If the dough has set it will not crumble and hold firm.
Bake for 12 minutes or until lightly brown. Place in airtight container and store in the fridge.
Makes 14 cookies