Melt the butter and honey/molasses in a pan on low heat. Once melted stir in coconut sugar.

Blend the ginger, ground almonds, coconut flour and salt in a bowl.

Pour the slightly cooled melted butter mixture into the dry ingredients and stir in. Add the beaten eggs and stir until fully combined.

It should be a firm dough like consistency if a bit crumbly.

Place onto a sheet of cling film and roll into a long log like roll of about 8cm in diameter and place in fridge for hour or freezer for 20-30 mins.

Preheat oven to 160c fan assisted or 180 without a fan when ready to cook.

To cook simply slice about 1 cm thick slices and place onto greased baking tray, you can cook them 1-2 at a time or all at once.

Once on on the baking try get a clean spoon and push down in the middle of the cookies to flatten slightly.

Cook for 15-20mins or until golden brown.

Place on cooling rack and allow to cool completely before eating.

DRIZZLE

Melt the chocolate in a glass bowl over a pan of boiling water and once melted simply drizzle over cookies using a spoon OR feel free to dip the cookies in but note you may need more chocolate.