These cookies, although a little naughty, are so delicious and a great alternative to the ‘real thing’ as it is vegan.

Makes approx. 12 cookies


1/2 cup vegan butter (I use Vitalite)
1/4 cup white sugar (I have used both brown sugar, coconut sugar & maple syrup as a sugar alternative however the cookies come out quite dark, but still comes out tasty)
1 1/2 cups plain flour
Raspberry/Strawberry jam for filling (I use the brand St. Dalfour as this has no added sugar and is naturally of high fruit content or you can experiment making your own).


  1. Pre-heat oven to 180C
  2. In a bowl, cream together the butter and sugar until soft and fluffy
  3. Add the flour, tbsp by tbsp until all the flour has combined well into a ball
  4. Cover with clingfilm and put in the fridge for about 30 minutes (the colder the better)
  5. Before rolling out the cookie dough, flour your work surface and rolling pin well
  6. Roll out the cookie dough to 1/2 cm
  7. Cut out 12 small cookie pieces and then another 12 pieces with the middle cut out to the shape you want (I used the cookie cutter shown below with a heart shape middle piece)
  8. Put the pieces on a flat baking tray topped with baking sheet and bake in the oven for approx. 12 minutes
  9. Once cookies are ready, on the flat bottom piece, add 1/2 tsp of raspberry jam in the middle and add the top piece gently on top
  10. Leave to one side to cook before enjoy (I know it will be hard to resist)!


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