Begin by beating the softened vegan butter and powdered sugar together until light and fluffy. This step is crucial as it incorporates air into the dough, giving the cookies their light texture. Gradually add the vanilla extract, followed by the flour and cornstarch. Mix until you have a smooth, pipeable dough. If the dough is too thick, add a splash of plant-based milk (up to 3 tbsp) to achieve the right consistency.

Transfer the dough to a piping bag fitted with a star nozzle. Pipe small swirls (ideally between 2-2.5 inches/5-6.5 cm, at least 1.5 inches/4cm apart) onto a baking sheet lined with parchment paper. To ensure even baking, make sure all the cookies are the same size and thickness.

Bake the cookies in a preheated oven at 180°C (350°F) for about 12-15 minutes or until they are just starting to turn golden around the edges. Avoid overbaking as you want the cookies to remain pale and delicate.

Let the cookies cool completely on the baking sheet.

While the cookies are baking/cooling, make the vegan buttercream by simply whisking the dairy-free butter and icing sugar together until sweet and thick. Then transfer into another piping bag with a nozzle of your choice or simply with the end cut out.

Once cooled, pair up the cookies by size. Spread a dollop of your favourite jam on one cookie and pipe a swirl of vegan buttercream on the other. Sandwich them together gently and enjoy!