Pop your butter, hazelnut meal, tapioca/arrowroot, quinoa flakes, sugar, baking powder and spices all into your food processor and pulse for 3-4 seconds at a time, three or four times to combine well into a moist sand. If you're using a thermomix, I do 3-4 goes of speed 7 to achieve this.
Then pop your mix on 'blend' / speed 5 in thermomix for 5 seconds, adding the whisked egg in over those few seconds. The egg will serve to bring it together into a dough. If for whatever reason it's not come together / a bit crumbly, add 1 tbsp olive oil at this point and that'll do it, but really, if using all the same ingredients and measures, you shouldn't need the extra oil.
Pre heat the oven to 190C, fan forced and line your cookie sheets with either baking paper, or a coating of melted butter followed by a dusting of GF flour for the old school gluten free vibes.
Pop a little olive oil on your hands and rub together - this makes it SO much easier to roll the dough into balls and flatten without dough sticking to your hands.
Roll a walnut sized ball from the dough, flatten to 1/2cm /0.7cm thick on the baking tray and repeat until you have a tray full of delicious raw cookies ready to bake. You can make them smaller / thinner / thicker / bigger but you will have to just keep an eye on the cooking time. They change to a slightly golden colour when ready.
Bake for 15-25 minutes - it varies from oven to oven and what size balls you roll and how much you flatten them. They'll still be soft / quite crumbly as all warm shortbread consistency cookies are until they cool, so as long as you get a definitive golden colour change in the cookie, it will be baked and ready to cool.
Serve to treasured people in your life and enjoy with a hot chocolate, coffee, glass of your choice of milk or cup o' tea! Hope you love them as much as we have in this past week of triple testing to ensure you don't waste your precious wholefood ingredients on a dud recipe! Alexx x