Dairy-free and egg-free crunchy shortbread rounds sandwiched together with strawberry jam, and topped with icing and jelly sweets.
In a medium-sized bowl, cream together the margarine and sugar until smooth.
Add in all of the flour and stir gently until the mixture starts to stick together. Then use your hands to press it together into a dough as best as you can. It might be crumbly but it will hold together better after refrigeration.
Place the dough in the fridge for 30 minutes.
Preheat your oven to 180°C/ 350°F and line two large baking trays with parchment paper.
Remove your dough from the fridge and knead lightly on a lightly floured surface to warm it up and remove any cracks. Roll it out to around ½ an inch thick.
Cut out your biscuit shapes and place them onto your baking tray. Re-roll the leftover pieces of dough until it's all used. If you use a 3-inch cookie cutter, you should end up with around 24 biscuits.
Place your biscuits into the oven and bake for around 18 minutes. Smaller sized biscuits will need less time to bake. They will still be slightly soft but will firm up as they cool. Allow them to cool completely on a wire rack.
Once the biscuits are cool, use the jam to sandwich them together in pairs. You may want to give the jam a quick mix first as the biscuits may break if it's too stiff.
Mix the powdered sugar and water together in a small bowl and use a teaspoon to gently spread some on top of each sandwiched biscuit.
While the icing is still wet, place 1 Jelly Tot on top of each biscuit. Alternatively, you can use ½ of a glace cherry.
Leave the biscuits for around 30 minutes to allow the icing to set, then enjoy!
*Can be stored in an airtight container for up to 4 days.