• The perfect accompaniment to afternoon tea, these cookies are also so quick and easy to make.


    • 200 grams vegan butter, softened 100 grams icing sugar
    • 1 tsp. vanilla essence
    • 1 lemon, zested
    • 300 grams flour
    • 250 grams raspberry jam


    BEAT butter and sugar together in a bowl using an electric hand mixer until creamy. Mix in vanilla and lemon zest. ADD in the flour and, using your hands or a wooden spoon, mix to form a smooth dough

    ROLL the shortbread dough between two layers of baking paper until 5 mm thick. Place on a tray and refrigeratevuntil firm, about 20 minutes.

    CUT out 6 cm rounds from the dough, rerolling the scraps to cut out more. Cut out a 2 cm hole using the back of a piping nozzle or a mini cookie cutter from the centre of half the cookies.

    PLACE the cookies on a tray lined with baking paper and bake, in batches if needed, for 8-10 minutes or until the edges are just starting to turn lightly golden. Allow to cool.

    SPREAD a heaped teaspoon of jam on a whole cookie and carefully place a cut-out cookie on top.

    HANDS-ON TIME 25 min |  TOTAL TIME 55 min |  MAKES 17 cookies | VEGAN | QUICK & EASY


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