Preheat oven to 170c and line a tray with greaseproof paper.

Mix the coconut flour, salt, ground almonds and linseeds in a bowl.

Cut the butter into chunks and add to flours, also add the honey and vanilla essence.

Rub the mixture together with your fingers or mix well until all the butter and honey is evenly distributed. Make sure there are no clumps of butter anywhere in the mixture.

The grab small lumps of the very wet dough and roll into balls in your hands and place on greased tray. They can be any size you want but this recipe makes 12 large cookie shaped biscuits.

Then using a clean fork push down on the dough balls. Do this twice, both vertically and horizontally.

Place in the oven, set a timer and cook for 15-20 mins. Check regularly.

Remove from the oven when they are all an even light brown colour.

Leave to cool completely before removing from tray.

Chocolate Sauce

Melt all the ingredient together in a pan and mix thoroughly.

Allow to cool. To speed things up place it in the fridge for 10 mins. Check and mix regularly.

Once cool the sauce will be thicker. Then you can dip the shortbread into the chocolate mixture or use a spoon to drizzle it over.

Place the shortbread in the fridge to set.