Quinoa Flour Cookies

Directions

1. 1
   Sift the two types of flour together.
2. 2
   Place the flour in a large pan and toast it on very low heat, stirring occasionally with a wooden spoon. When the flour is very hot, begin stirring continuously, being careful to not overheat the flour or it will become pungent.
3. 3
   Toast the flour until golden and fragrant. Remove it from the heat, place it in a glass bowl and allow it to cool, uncovered.
4. 4
   Once the flour has cooled, add the powdered sugar, combining it well. Then refrigerate the mixture covered with plastic wrap.
5. 5
   Cut the butter into small pieces and refrigerate it as well.
6. 6
   Once the flour and sugar mixture has cooled, add the butter by mashing it into the flour mixture with a fork at first, then using the tips of your fingers until the mixture is similar to oatmeal in consistency.
7. 7
   Add the egg and knead quickly, shaping the dough into a disk without overworking it, then cover it in plastic wrap and refrigerate it for at least a few hours, overnight is recommended.
8. 8
   Remove the dough from the refrigerator and let it rest at room temperature for approximately 10 minutes, then place it on a floured work surface and roll it out to a thickness of 1/2 centimeter.
9. 9
   Cut out the cookies and place them on a cookie sheet lined with wax paper.
10. 10
    Refrigerate the cookies for approximately 30 minutes.
11. 11
    Preheat the oven to 180C.
12. 12
    Bake the cookies for approximately 10 minutes, until they are lightly golden around the edges.
13. 13
    Remove the cookies from the oven, let them rest on the cookie sheet for 2 minutes, then place them on a wire rack to cool completely.
14. 14
    The cookies can then be stored in a metal canister.