Here you go
I measure in cups rather than grams, the original recipe came from this awesome book (
http://www.amazon.co.uk/Vegan-Cookies-Invade-Your-Cookie/dp/160094048X/ref=pd_bxgy_b_img_b) and I've found that you can do with less milk and more flour, and the baking powder isn't strictly necessary because they rise so much just with SR flour
3/4 cup soya margarine (tastes better than sunflower)
1 cup sugar
2 teaspoons vanilla extract
1/2 cup nondairy milk
1 1/2 cups plain or white self raising flour
3/4 cup cocoa powder
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon baking powder
For filling:
1/2 cup margarine
1 teaspoon vanilla
2 1/2 - 3 cups icing sugar
- beat margarine, sugar and vanilla together. Add most of the milk and dry ingredients.
- dough should be sticky and relatively thick, add extra flour as needed. Place in fridge for at least 10 min to firm it up a little.
- preheat oven to 160C
- cover dough & hands in flour and form small balls (like, just a pinch of dough) and flatten onto a tray (line with baking parchment, they can stick to almost anything). Flatten to about 1/8" (they do rise). (Actually rolling them out seems like far too much effort for something so sticky, but if you want to do it between two sheets of baking parchment, cut on the parchment, remove excess and transfer the whole sheet to a tray)
- bake for 12 mins
- mix filling ingredients in a blender, assemble once cookies are cool.
The most I've made from this amount is about 40 halves and the lowest 22. Enjoy