The next day, lay a large piece of baking paper on a bench and flour it generously with tapioca flour.
Line 2-3 baking trays with baking paper and preheat the oven to 170C/338F.
Cut 1/2 the dough and place the remainder back in the fridge in the wrap. This may not be as important in cool climate kitchens, but it is very important for a summer bake.
Use a (floured) rolling pin to press the block down into an even surface before you begin rolling. If you’re baking in summer, work quickly. I find it helpful to do big strokes – roll fully in one direction and then the other. Use tapioca flour and the fridge as often as necessary to avoid sticky, melted dough. If the dough cracks in the middle as you roll (it will) leave it. Just cut out cookies without cracks and then you can re-roll the scraps later.
Once you’re happy with the thinness, use your circular cutter to cut as many cookies as you can some that piece of dough. If the dough has softened and it’s hard to pick the cookies up, place the whole thing on a tray in the fridge for 10 minutes. Work on the next piece of dough while it cools.
Irrespective of how many cookies you have on a tray, keep half as full cookies and cut a centre circle in the other half. This ensures you have an equal amount of top and bottom cookies.
Bake each tray for 10 minutes and then assess. They cook depending on their thickness – thin cookies take a lot less time than thick ones. Mine generally take about 12 minutes. They should look cooked through and lightly golden.
Repeat this process of rolling, refrigerating and baking until you have used up all the dough and baked all the cookies. Allow them to cool (this shouldn’t take long).