GF Cookies and pie crust

What a satisfaction!
This pastry is not at all different from the "classic" one prepared with white flour! Just the colour is not so great, so whitish.... But you can spread the icing sugar and you do not notice it anymore!
Ok, so here is the recipe:
- 230 gr GF aproteic flour "Cereal"
- 90 gr butter at room temperature
- 90 gr sugar
- 1 egg+ 1 egg yolk
Only for the Apple pie:
- 2 Tsp jam (whatever flavour you like)
- 3 apples
Only for the white-brown cookies:
-1 Tsp cacao
Mix the ingredients in the food processor and let the pastry rest in the fridge for 30 minutes.
Use half of the pastry to make the apple pie: put the pastry directly on the cake mould (diameter 23cm) and press with your fingers until it is 5mm thin, spread the jam on it and then the sliced apples. Cook 35 minutes in the oven @180°. Let me say it.. it tastes divine!!!!
With the remaining pastry I made classic cookies  (mushrooms shape): roll out the pastry on the wood board until 3-4mm thin and cut the shapes. Cook in the oven for 15-20 minutes @ 180°.
Divide the remaining pastry in 2 parts, in one add cacao to make it brown. Roll out on the wood board to obtain 2 rectangles 3-4mm thin, place one on top of the other and roll together. Then just cut some slices with a knife (about 4 mm thin) and put on the oven tray (with parchment paper). Again, 15-20 minutes @ 180°, check under the cookie, when the surface changes colour take it out from the oven, even if it is still soft: it will become crunchy out from the oven!
Nice, eh???