Jam Sandwich Shortbread

Instructions

• Preheat the oven to 180C. Line a baking sheet with parchment paper and set aside.
• In a large bowl using an electric hand mixer, beat the dairy-free margarine for about 3-4 minutes on a high-speed setting until light and fluffy. Add the icing sugar, beating until well combined. Add in the flour gradually, about 1/2 cup at a time, mixing until the mixture holds together as a soft dough.
• Empty the mixture onto a lightly floured surface and roll out to about 0.5cm thick.
• Cut the mixture into heart shapes (or whatever shapes you prefer) and place onto the prepared sheets. Prick the surface lightly with a fork to avoid them puffing up.
• Bake for about 17 minutes in the preheated oven, or until lightly golden brown.
• Let the cookies cool completely in the pan on a wire cooling rack.
• When cooled, top half of the cookies with some strawberry jam and with the remaining cookies, sandwich the cookies together. Enjoy!
  
  

  Nutrition (per portion)

  kcal	272
  	g	%TE
  % fat	16	54
  % protein	5	7
  % carbs	26	38
  of which sugars	12	18