Makes 20

175 g (6 oz) Self Raising Flour
A pinch of salt
75 g (3 oz) caster sugar (coconut sugar also works well)
50 g (2 oz) ground almonds
100 g (4 oz) Soy Spread
No more than 1/2 teaspoon of almond essence
Blanched almonds (decoration)

NOTE: If you use coconut oil, you're in for a challenge. The dough will be crumbly and will just ooze oil :(

1. Heat oven to 170ºC, 338ºF, Gas Mark 4. Grease two baking trays (baking parchment works better).
2. Mix together the dry ingredients, rub in the margarine and essence.
3. Bring together using your hands.
4. Roll out thinly and cut into rounds.
5. Place half a blanched almond on each.
6. Place on a baking tray (leave an inch between) and bake for 10 minutes.
7. You can sprinkle a little caster sugar over them fresh out of the oven to make them a little sweeter.

Makes 16
Preparation time 35 minutes
Cooking time 16 minutes

Ingredients:
50 g (2 oz) hazelnuts
225 g (7 1/2 oz) plain flour
75 g (3 oz) caster sugar
150 g (5 oz) Soy spread
Finely grated rind of 1/2 lemon
1 egg yolk substitute
4 tablespoons seedless raspberry jam
sifted icing sugar, for dusting

Method:
Grind the hazelnuts very finely in a blender or coffee
grinder. Set aside.

Put the flour and sugar in a mixing bowl or a food
processor. Add the Soy spread and rub in with your
fingertips or process until the mixture resembles fine
breadcrumbs. Stir in the ground hazelnuts and lemon
rind, then mix in the egg yolk substitute and bring the mixture
together with your hands to form a firm dough.

Knead lightly then roll out half of the dough on a
lightly floured surface until  1  cm (1/2  inch) thick. Stamp
out 5.5 cm (2 1/4 inch) circles using a fluted round
biscuit cutter. Transfer to an ungreased baking sheet.
Use a small heart or star-shaped biscuit cutter to
remove 2.5 cm ( 1  inch) hearts or stars from the
middle of half of the biscuits.

Bake the first biscuits in a preheated oven, 160 C
(350 f), Gas Mark 3, for about 8 minutes, until pale
golden brown, then repeat for the remaining dough.

Leave the biscuits to harden for 1-2 minutes then
loosen and transfer to a wire rack to cool.

Divide the Jam evenly among the centres of the whole
biscuits and spread thickly, leaving a border of biscuit
showing, Cover with the hole-cut biscuits, dust with a
little sifted icing sugar and leave to cool completely
before serving.