Preheat the oven to 160C (fan assisted.) 180C / 350F.
Blitz the chia seeds in a food processor or use ready ground. Add to a cup and mix with the almond milk. Place in the fridge for 10 minutes to thicken.
Meanwhile, mix all the dry ingredients together in a bowl. Add the sweetener, cashew butter, coconut oil and soaked chia. Mix with your hands and shape into a dough ball. Place in the fridge for 30 minutes to firm up.
Roll the dough between 2 sheets of baking paper until about 1/2 thick. Cut out small cookie shapes and place on a greaseproof lined baking tray. Shape the leftover dough into a ball and repeat the rolling and cutting until all the dough has been used up.
Bake the Paleo Shortbread in the oven for 10 – 15 minutes until golden. Remove from the oven and allow to cool.