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.
Allow to cool then sprinkle with a mix of 1/2 tsp cinnamon and 1/2 tsp caster sugar.
