Preheat the oven to 180C / 350F (conventional) or 160C / 320F (fan assisted).
Put all ingredients in a bowl. Blend using an electric blender or simply stir together with a fork.
Scoop out dough portions with a spoon or cookie scoop. Roll into a ball and place on a parchment lined cookie sheet or a silpat. Each of my balls weighed 30 grams.
Press into a fat disc shape using a fork, making a crisscross pattern on each cookie top. Option to sprinkle with sea salt.
Bake for 10-12 minutes. Remove from the oven and let cool fully before touching.
