Step 1

If using raspberry chia jam*, start by preparing this. Sift flour and icing sugar into a large mixing bowl. Add salt, cinnamon and almond flour and mix gently to combine.

Step 2

Cut vegan butter into rough chunks and add to mixing bowl. Massage dough with hands to combine the flour and butter, until dough is shaggy and loosely combined. Add agave and vanilla extract, and mix to combine. Then bring together to form a dough ball.

Step 3

Sprinkle work surface with flour and roll dough into a thin sheet, approx. 1/4 inch thick. Cut round circles into the dough using a cookie cutter.** Then, using a mini heart-shaped cookie cutter to a window out the middle of ONLY HALF of the cookies.

Step 4

Preheat oven to 175C/350F. Line two baking sheets with parchment paper and place the cookies on sheet. Bake for 10-12 minutes, or until cookies are lightly golden in colour. Let cool completely. Optional to dust with icing sugar.

Step 5

Take two cookies (one normal and one with a heart-shaped cutout). Place a heaping spoonful of jam in the centre and sandwich cookies together. Continue process until all cookies are sandwiched over jam.