MELTING MOMENTS

1½ cup self-raising flour
2 tablespoons corn flour
6 ounces or 187 gm vegan margarine eg. Eta margarine
2 tablespoons icing sugar
1 small teaspoon vanilla

Preheat oven to 170ºC. Line two baking trays with baking paper.

Mix margarine, vanilla and icing sugar together and add flours. Mix until smooth but not too soft. Adjust with extra flour or margarine if too soft or too floury. Form into balls and flatten on trays using floured fork.

Bake for 15 minutes or until light golden brown. Join together with jam while still a little warm.

Vegan Chocolate Whipped Cream

Ingredients:
1 cup plain soymilk
1 cup caster sugar
1 tsp vanilla extract
5 Tbsp cocoa powder, sifted
3 Tbsp Nuttelex margarine
1 2/3 cups sunflower oil

Directions:
Mix soymilk, sugar, vanilla extract, cocoa powder and margarine and blend in a blender. Then slowly add in sunflower oil, and continue to blend at high speed. When the oil is blended thoroughly, the mixture will become thick.