For the biscuit dough:
- 250 g soft non-dairy spread
- 50 g icing sugar
- 1/2 tsp vanilla extract
- 225 g plain flour
- 25 g cornflour
- 1 tsp baking powder
For the filling:
- 1/2 tsp cornflour
- 1/4 tsp vanilla extract
- 1/2 tsp non-dairy milk
- 20 g soft non-dairy spread
- 75 g icing sugar
- 10 tsp jam of your choice (I used raspberry)
- Baking paper & pencil
- 2 inch round cutter
- Piping bag & large star shaped piping nozzle
Preheat the oven to 160 degrees C. Grease two large baking trays. Roll out two sheets of baking paper to fit each of the trays and on a flat surface draw 20 guide circles (10 to each sheet) using the pencil and the round cutter, leaving room between each one for them to spread slightly. Flip the sheets over and stick pencil-side down onto your baking trays.
Cream the spread (250g) and icing sugar (50g) together in a mixing bowl until combined - you can use a hand-mixer for this but a wooden spoon works just as well and prevents too much air being incorporated into the mixture. Add the vanilla (1/2 tsp) and mix well.
Sieve together the plain flour (225g), cornflour (25g) and baking powder (1 tsp). Add to the wet mixture and beat together with the wooden spoon until you have a consistent dough mixture.
Prepare your piping bag. Cut the tip of the bag off and place the nozzle through from the inside, pulling the bag down away from it to ensure there is a tight seal between the bag and the nozzle. Take a tall glass or container and place the piping bag nozzle down in it and then roll down a couple of inches from the wide end of the bag to make it easier to fill.
Spoon half the biscuit mixture into the bag, unroll the top and press the mixture right down tightly towards the nozzle so there are no air gaps when piping. Twist the open end of the piping bag tightly to prevent it leaking and create pressure towards the nozzle.
Take one of your prepared trays and pipe swirls onto each of the guide circles. Hold the bag directly upright, hover the nozzle around 1 cm off the tray and start piping from the outside in. Swirl the dough round towards the centre, then lower the nozzle when you reach the middle, squeeze an extra bit of dough in to fill any gaps and then pull the nozzle straight up and away. Repeat for each biscuit.
Once you've done one tray, unroll and refill your piping bag with the remaining dough and repeat the process with the second tray. Once all the biscuits are piped, dip your finger in some water and gently press down the point in the centre of each biscuit to prevent it from burning in the oven.
Place both trays in the oven and bake for 12-14 minutes, turning halfway through to ensure an even bake.
Once the edges have just started to colour, they are ready. They will still be slightly soft so allow them to cool for 2-3 minutes on the trays before transferring to a cooling rack. Allow them to cool completely, this will ensure the perfect crumbly and buttery texture.
For the buttercream, dissolve the cornflour (1/2 tsp) in the vanilla extract (1/4 tsp) and milk (1/2 tsp). Cream together the spread (20g) and icing sugar (75g) until soft and fluffy before adding the cornflour mixture. Mix until well combined.
Once the biscuits are cooled, split into pairs and and lay out flat side up. For each pair, spread one with buttercream and the other with a teaspoon of jam. Gently press the two biscuits together. When they are all sandwiched, dust generously with icing sugar and they're ready to serve to all your favourite people with a cup of tea for a seriously delicious afternoon treat.