Cup of Yum
1. Set the oven to 170 C. Line a flat baking tray.
2. Put all the ingredients except the egg into the bowl of your processor and whizz till combined. Stop.
3. Beat the egg and pour into the processor. Whizz again until the dough starts to stick together and forms into a ball. No longer. If by chance the ingredients don’t start to stick together add 1/2 tablespoon of the extra liquid and whizz. Extra liquid will change the crunchy texture of your cookies. Only add if absolutely necessary.

These can be made 2 ways. Make the dough. Rest/ chill in the fridge till firm and roll out to 1cm thickness and cut with a round cutter for OR this way, the way I prefer to make them. Roll the mixture in to a nice sausage the size (circular) that you want your cookies to be. For me that’s about the thickness and roundness as a telegraph cucumber. Chill for several hours or for days before you need (can also be frozen)

1. Unwrap the sausage and cut the cookies into 1-1/2 cm thick. Round them up a bit as one side will be flat where the dough has rested.
2. Pour chia seeds onto a plate . (add some coloured hundreds and thousands if you like). Dip each cookie into the seeds on one side only, and then put onto a lined tray
3. Bake for 12-15 minutes. This will depend how thick you have cut your cookies. They are a bit better thinner. They will feel firmish in the middle when touched when they are done.
4. Cool on a rack. Then continue with the rest of the mixture. Store in an airtight container. They will stay fresher and crunchier in the fridge and keep for a week or so,
5. If you find that they have cooled a bit and when you break one open they don’t look fully cooked through put back in the oven for 5-8 minutes. Most ovens will cook in the time frame