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Beat the dairy-free spread and caster sugar until light and fluffy.
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Add the vanilla extract and egg and beat until incorporated.
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Add the flour and baking powder and beat until a soft dough forms.
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Make the dough into a ball, flatten it, wrap it in cling wrap and refrigerate for at least 30 minutes.
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Remove the dough from the fridge. Sprinkle some flour over your benchtop and roll the dough until 1 cm – ½ inch thick.
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Cut the dough into rounds and make a hole in half of them. Transfer onto a baking tray lined with baking paper.
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Bake in a pre-heated oven at 180°C – 355°F for 10-15 minutes, or until golden brown.
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Remove from the oven and let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool down completely.
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Put 1 tsp of curd on the round cookies and sandwich them with the cookies with the hole.
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Dust with icing sugar and serve.