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In a large bowl mix together the flour, cocoa and baking powder. Add in the sunflower spread and rub together with your hands to make a breadcrumb consistency.
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Add the caster sugar, egg and vanilla to the flour mixture and beat well until you get a dough. The dough should be soft, almost like a cake batter but slightly thicker.
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Turn the dough out onto cling film, wrap up and place in the fridge to firm up slightly for around 30 mins.
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Split into 12 pieces, roughly the size of walnuts. Roll the balls in the icing sugar and place on a greased and lined baking tray, leave a good gap between each so they have room to spread.
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Place the baking tray in an oven preheated to gas mark 3/160c and bake for 12-15 mins. Remove from the oven and place on a cooling rack to cool and firm up.
This recipe first appeared on our 2017 calendar.
