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Jam Sandwich Shortbread


  • 180g dairy-free margarine
  • 90g icing sugar
  • 130g Vanilla Huel
  • 115g plain flour
  • 1/4 tsp salt
  • strawberry jam


  • 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

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