Method (biscuits)

1. Preheat the oven to 180ºC fan and line two baking trays with grease proof paper. Set aside.
2. Add the softened dairy-free butter into the bowl of a stand mixer along with the icing sugar, flour and vanilla and mix using the paddle attachment. If the mixture is too thick, add in a teaspoon of dairy-free milk at a time until the mixture is soft but firm.
3. Transfer into a piping bag fitted with a medium / large open star tip nozzle. 
4. Pipe the dough in a rosette shape, starting from the middle, squeezing the piping bag and working your way out (Watch the video tutorial here). The biscuits will spread out slightly when baking and don’t pipe them too closely. Repeat until you’ve used up all of the dough.
5. Place into the middle of the oven and bake for 10-15 minutes or until golden in colour. 
6. Once golden, remove from the oven. Allow the biscuits to cool on the tray before lifting up and placing onto a cooling rack. Allow to cool at room temperature fully before filling. They can be stored in a sealed container at room temperature overnight before filling.

Method (Filling buttercream)

1. In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Sift in the icing sugar and vanilla. Whip on high speed for a couple of minutes to incorporate it. Add a splash of dairy-free milk to get it to a smooth and creamy consistency. Transfer into a piping bag fitted with a star tip nozzle.

Assemble

1. Pipe a swirl of buttercream onto the base (flat side) of half of the biscuits.
2. Pipe, spoon on or spread jam onto the other half of the biscuits. 
3. Sandwich both biscuits together and gently press together to stick.
4. Finish with a light dusting of some icing sugar. Serve and enjoy!