DIRECTIONS 

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1. Preheat the oven to 170C. Line baking tray with baking paper. 

2. In a mixing bowl, beat the butter and sugar until light and fluffy, scraping down the sides of the bowl. Add in the vanilla and egg and beat to combine.

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3. Add the quinoa flour and mix with a spatula until just combined. The dough will seem crumbly at first, just keep mixing with hand until it comes together.

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4. Wrap the dough in plastic wrap and allow it to rest at room temperature (in summer put in the fridge) for 30 mins.

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5. Place the unwrapped dough between two sheets of baking paper and roll out to make a 15x15cm square with 1cm thickness.

6. Cut into 25 pieces of 3x3cm squares, then pierce the dough with a fork to prevent bubbles from forming during baking. Place each cookie onto a lined baking tray 1cm apart from each other. Sprinkle raw sugar (optional).

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7. Bake in the oven for about 20-25 minutes until lightly brown.

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8. Remove cookies from the oven allow to cool for about 10 minutes.