Quinoa flake cookies
120 g rye flour
60 g quinoa flakes
75 g butter
80 g muscovado sugar
2 tablespoons of dark chocolate, 70% cocoa
10 raw hazelnuts
10 raw almonds
1 tablespoon milk or water
Mix all dry ingredients in a bowl. Dip in the soft butter and mix with your fingers to well incorporate it. You should get buttered crumbs. Then add the chocolate, almonds and hazelnuts, all coarsely chopped. Mix again. Bind it all with a little milk or water. The mixture still seems a bit shattered, but when squeezed, it takes a compact form.
Shape small balls and place them on a sheet of baking paper. Press each gently to flatten it and give it the form of a cookie. Bake at 180°C for about 10 minutes. Let cool completely before touching. While hot, they are very soft. By cons, it is the moment, when you can give them a more regular round shape.
The quinoa flake cookies become even more delicious 24 hours later, if you will have the patience to wait. Store in a cookie jar.