125g vegan butter, softened
75g icing sugar
115g plain flour
1/2 tsp ground cinnamon
Preheat oven to 160C and line cookie trays with baking paper.
Beat sugar and butter in a bowl until light and fluffy.
Sift in flour, cocoa and cinnamon and mix to form a dough.
Place dough between two sheets of baking paper and roll out to 3mm thick.
Note: If you find it's the dough is sticking use cocoa instead of flour to reduce stickiness.
Peel away the top layer of baking paper and use your cookie cutter (round if using the cream) to cut out the rounds.
Use a spatula to carefully lift them onto the cookie tray.
Bake for 15 mins. Leave to cook completely before adding cream.
Chocolate Cream Recipe
125g vegan dark or milk chocolate
50ml vegan thickened cream
Place chocolate pieces and cream into a saucepan and heat on a low heat until melted and mixed well.
Leave to cool then refrigerate for 2 hours.
Once cold, spoon between two layers of cookie.
Alternatively you could use vegan margarine instead of cream.