- 225g vegan butter (not spread)
- 125g caster sugar
- 1tsp vanilla extract
- 350g plain flour
- 100g ground almonds
- 1/2tsp cinnamon
- 1/2tsp fine salt
- 1tbsp almond milk
- vegan chocolate hazelnut spread
- Icing sugar to decorate
- Preheat the oven to 175C and line two large baking sheets with baking parchment.
- Place the vegan butter, vanilla extract and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat together on medium-low speed until smooth and fluffy, 1-2 minutes. Add the flour, cinnamon, salt and ground almonds and mix on low until everything is combined, taking care not to over mix the dough. Add the almond milk and give it a quick mix to combine.
- Knead the dough on a lightly floured surface and pat it into a disc. Wrap in cling film and chill in the fridge for 1 hour.
- Roll the chilled dough out on a lightly floured surface to around 3/8-inch thick. Use a round, fluted cookie cutter to cut circles then use a smaller cutter (I used a snowflake but you can use any shape you like to reflect the occasion) to cut little windows in half of the cookies. Transfer to the prepared baking sheets and bake for 12 minutes or until barely coloured.
- Cool completely. Spread a tablespoon of vegan chocolate spread or jam onto the bottom round cookies then top with the windowed cookies. Sift icing sugar over the cookies and serve.
Cookie dough can be frozen for up to 3 months, just defrost in the fridge and continue with the recipe from step 4.
You can use any vegan friendly spreads or jams in the middle of your cookies.