- 60g dairy- and soya-free margarine
- 112g caster sugar
- 125g ground almonds
- 3 tbsps cornflour
- pinch of salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tbsps rice milk
- Rub the spread into the sugar, ground almonds, cornflour, salt and essences. It should be dryish and crumbly.
- Add the rice milk and combine to make a stiff paste.
- Keep covered at room temperature until ready to use.
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