Ingredients
Makes: 12–15
To serve
Method
- Line 2 trays with baking paper and set aside.
- In a mixing bowl, add the vegan butter, sugar, and cinnamon then beat with an electric mixer for 3 minutes, or until fluffy. Add the vanilla and apple cider vinegar and beat for a further minute. Sift in the flour and then add the remaining ingredients. Gently fold together. Divide the dough into 2 even balls then cover with cling wrap and refrigerate for 1 hour.
- When ready, roll out one of the dough balls on a floured board, until it is about 1cm thick. Use a cookie cutter to cut out round cookies then place them on one of the baking trays.
- Roll out the second ball of dough in the same way and cut out the same amount of cookies as the first batch. Use a sharp knife or heart-shaped cutter to create cut outs in the centre of each cookie. Place these cookies on the other baking tray.
- Once all the cookies are cut, place the trays of cookies in the freezer for 1–2 hours.
- Preheat the oven to 180°C. Bake the cookies for about 7–8 minutes, or until slightly golden. Allow to cool for 5 minutes before transferring to a cooling rack.
- When the cookies are completely cooled, top the half without cut outs with your favourite jam. Dust half with the heart cut outs with icing sugar and then place on top of the jam-covered bases to create cookie sandwiches. Enjoy!
