Cream together the marg, sugar (or xylitol) and maple syrup.

Beat in the ground almonds until well combined.

In a separate bowl, mix the oats and cornflour together.

Tip the oat mix into the butter mix about or a third of the bowl at a time, incorporating it all into the dough.

Use your hands to bring the dough together and put the ball of dough on a surface sprinkled with cornflour. Use your hands to roll walnut sized balls, the mix will be a bit crumbly. Then press the balls into little discs with your fingers.

Place on a lined baking tray and bake at 175 C for 15-20 minutes. These took longer to bake than I expected, but bake until they’re starting to go golden grown.