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

Add in the soy milk and vanilla paste and beat again.

Next add in the flour and mix until it comes together as a dough. It might be a little bit crumbly but you can bring it together by hand.

Divide the dough in 24 pieces (roughly 25g of dough per piece).

Roll each piece into a ball and then flatten with your hand.

Place 1 teaspoon of mincemeat and place it into the centre of 12 of the flattened dough circles.

Take the remaining cookie dough circles and place them over the top of the dough circles topped with mincemeat.

Press around the edges so the mincemeat is sealed in the middle.

Once you have done this with all of the pieces of dough, put them all in the freezer for 30 minutes

In the meantime, pre-heat your oven to 180C/350F/Gas Mark 4, and line a baking tray with baking paper.

Once the cookies have frozen for 30 minutes, place them on to the baking tray with a gap for them to spread out.

Bake for 12-15 minutes, or until the edges are just starting to go golden

Leave to cool on the baking tray before eating.