In a large bowl beat together the vegan butter and caster sugar until pale and creamy.

Next add in the plain flour and cocoa powder and mix until it comes together into a dough. This can take some time. Persevere, it will come together!

Turn the dough out on to a floured surface. Knead just once or twice if necessary to bring it together – no more or this could make a tough biscuit.

Roll out the dough until its 5-6 mm thick.

Cut out 24 round biscuits. You may need to bring the dough back together and re-roll to get enough cookies.

Place the biscuits on to a baking try lined with baking paper and place in the fridge to chill for 30 minutes.

In the meantime, pre-heat the oven to 180 C / 350 F / gas mark 4.

Once the biscuits have been chilled, bake for 10 – 12 minutes until golden brown. Don't worry if they still feel a bit soft. They will firm up once they cool down.

Allow to cool completely before filling.

Place the icing sugar, peanut butter, vegan butter and plant milk into a large bowl.

Beat until smooth and creamy.

Transfer the buttercream to a piping bag.

Pipe a swirl of buttercream around the edge of the base of 12 of the cookies.

Take the remaining biscuits and sandwich these on top of the biscuits with the buttercream and jam.

Enjoy!