Preheat the oven to 165C (325F)
Combine dry ingredients in a bowl and mix well
Melt the butter and the coconut oil in the microwave for 20 secs on high
Add the melted oils and the egg to the dry ingredients
Mix well using an electric hand mixture or wooden spoon
Tip the mixture onto parchment paper and knead into a dough
Place a second piece of parchment paper over the top of the dough and roll to around 5mm depth
Place the rolled dough into the fridge – the oils will need to set slightly before you are able to cut the cookie shapes
Cut the dough using a small glass or a cookie cutter – due to the high oil content the dough can be volatile simpler shapes are easier to prepare
Reform the ball of dough, the heat from your hands should be enough to make the oils malleable again and then roll flat
Repeat until all the mixture is used
Place on baking paper and put in the oven to bake for 5-7 minutes
Once browned leave to cool on a cooling rack, the dough will firm significantly once cooled