Ingredients

20oz (560g) all-purpose flour

6oz (200g) sugar powder

6oz (200g) vegan butter, cut to cubes

2 tsps Vanilla extract

3.6oz (110ml) plant-based milk

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For filling use either strawberry jam or chocolate of your choice. Sprinkle some sugar powder on top for a nicer look!

Let's get baking!

For this recipe I use a cookie press with stainless steel disks to create the cookie shapes I like. If you purchase this from a good brand, it makes the preparation part so much fun!

So start by placing the flour, butter & sugar powder in the food processor, similar to how we make shortcrust roulade or chocolate pocket. Process the ingredients until you get a crumbly mixture (it takes about 15-30 seconds), and then slowly add the milk and vanilla extract.

At this point switch to 'pulse'. The dough is ready when the ingredients form one unified chunk.

Turn the oven on 350F/170C.

If you're working with a cookie press - use it on top of a non-coated surface, to allow the cookies to detach from the disk and adhere to the surface. If the surface is greasy or coated, the cookie will get stuck on the disk. Now all you need to do is place the dough in the cylinder and choose the disk you want to use. Then make a certain number of the same shape with a hole in the middle, and the same number of a shape without a hole, that resembles the one with the hole (for example, a flower-shaped cookie with and without a hole in the middle). This way you can make a 'sandwich' out of them both, where the back and the front of it will look the same, except for the hole in the front - out of which the filling will stick out. 

Now bake your cookies for 8-10 minutes. The cookies WILL NOT get a tanned color, and should remain white and relatively-soft.

Let the cookies cool down and then fill them.

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Alternatively, in case you have one type of cookie shape maker, you can simply make sandwich cookies with the same shape, so the back and the front are identical, and that looks beautiful too! See pictures above for both options.