• Set the oven to 170 C. Line a flat baking tray.
• Put all the ingredients except the egg into the bowl of your processor and whizz till combined. Stop.
• 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)

• 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.
• 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
• 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.
• 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,
• 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