These gorgeous biscuits have a very similar texture to Shortbread without being as naughty and with the bonus of protein! They are very crumbly so be careful when taking them off your baking sheet to cool that you don't snap them. All is not lost if you do- they're delicious crumbled over yoghurt!
They're sugar free and made using coconut oil so good fats only!
Preheat the oven to 170c and line a baking tray with greaseproof paper.
Cream together the coconut oil and Splenda in a bowl and then add your flours and protein. Using your finger tips, rub the coconut oil mixture into the flour mixture to create breadcrumbs.
Now add your lemon zest and lemon juice and start to bring together into a dough.
Flour a surface and roll out the dough until it's a centimetre or so thick (the thicker the biscuits, the less crumbly/crunchy they will be). Cut out whatever shape you wish and transfer to your baking sheet.
Bake for 15 minutes until they start to turn golden brown. Transfer to a wire cooling rack and try not to eat them until they’ve cooled!