Line a couple of baking trays with baking paper and set aside.
In a food processor add the flour, baking powder, salt and coconut oil. Pulse this together to create a breadcrumb consistency. Alternatively, you can do this with your fingers but gently rubbing the coconut oil into the flour.
In a seperate bowl combine the rice malt syrup, vanilla and almond milk. Whisk this mixture together. Pour the wet ingredients into the flour mixture. You should be left with a relatively dry dough that you can roll out to a 0.5cm thickness.
Using a cookie cutter cut out circular biscuits. Make sure you have an even number of cookies as you will be sandwiching them together. We made 30 cookies to create 15 cookie sandwiches. Cut out a little circle or heart from the middle of 15 of the cookies.
Place the cookies onto the baking trays and placed into the fridge to chill for about 15 minutes.
Preheat the oven to 180 degrees celsius. Bake for 8-10 minutes. Once cooked, a little golden brown around the edges and on the bottom, place onto a cooling rack and allow to cool completely.
Seperate the base and tops. Once completely cooled place a teaspoon of jam onto the base and sandwich with a top biscuit.
They go perfectly with a cup of tea or a nice hot chocolate. We've got some great hot chocolate recipes here.