Makes 30 around
adjust servings:

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  1. Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Line two baking trays with non-stick parchment paper.
  2. In a large mixing bowl, combine the flour, ground almonds and caster sugar. Rub in the margarine until the mixture resembles breadcrumbs.
  3. Add the vanilla, orange zest and soy milk. Mix together until it forms a dough.
  4. Wrap the dough and chill for at least one hour. Roll the dough out between two sheets of parchment until about 3mm thick.
  5. Using a round cutter, cut circles out of the dough.
  6. Cut different shapes from the middles of half the biscuits. Place back on the prepared baking tray and refrigerate again for at least one hour
  7. Bake for 8-10 minutes or until golden brown. Allow to cool completely.
  8. Spread jam over the whole circles and stick the cut-out biscuits on top.

Note: vegan butter can be used as an alternative to margarine butter, if you wish.
almond milk can be used as an alternative to soy milk, if you wish.

Nutrition Facts

Per Serving 108kcals, 5.7g fat (0.9g saturated), 13.1g carbs (4.5g sugars), 1.5g protein, 0.5g fibre, 0.057g sodium

Biscuits & cookiesDairy-freeChristmasVeganSweet thingsLow sugarSpecial OccasionsFree-from treatsVeganBakingMake it HealthyVegetarian

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