Step 1

Pour the almonds, buckwheat flour, tapioca flour, sugar, mixed spice and salt into a food processor. Turn on and process for 1-2 minutes until combined into a fine flour. The almonds should have totally broken down.

Step 2

Tip the flour mix into a large mixing bowl.

Step 3

Rub the butter into the flour mix with your fingertips until it resembles breadcrumbs.

Step 4

Pour the egg and black treacle in and stir in, at first with a spatula or wooden spoon but then start to bring the dough together with your hands. Carry on bringing together until the dough is a slightly sticky ball.

Step 5

Wrap the dough in baking parchment and chill in the fridge for 45 minutes.

Step 6

Split the dough in half so you are only rolling out a small amount at a time, chilling the other half of the dough in the fridge.

Step 7

Lay out a sheet of baking parchment and dust lightly with tapioca flour. Add the second sheet of baking parchment over the top.

Step 8

Roll out the cookie dough in between the sheets of baking parchment with a regular rolling pin until about 10mm thickness.

Step 9

Remove the top sheet of baking parchment. Dust the rolled out cookie dough lightly with tapioca flour.

Step 10

Use the embossed rolling pin and roll over the cookie dough confidently and deftly with medium pressure.

Step 11

Cut out your cookies using a round cookie cutter 70mm. Tear away the excess dough.

Step 12

Use a small offset spatula to lift up the cookies and place on a

Step 13

baking parchment lined baking sheet, a couple of inches apart. You should fit about 6 cookies on a 12” baking sheet.

Step 14

Place the baking sheet back into the fridge for 30 minutes.

Step 15

Meanwhile re-roll and cut out the rest of the cookies, including the dough which has been chilling in the fridge.

Step 16

Pre-heat the oven to 190°C / 170°C and bake the cookies for 9-10 minutes.

Step 17

Allow the cookies to cool for 3 minutes on the baking sheet then remove to cool completely on a wire rack.