In a large bowl, mix together the sugar and vegan butter until they are fully combined.

Add the plain flour, a small amount at a time.

Mix together until it forms a smooth dough.

Shape into a ball and wrap the dough in cling film

Chill the wrapped dough in the fridge for about half an hour.

Preheat the oven to 180C / 370F / Gas Mark 4.

Line a couple of baking sheets with greaseproof paper.

Remove the dough from the fridge and roll out to about ½ cm thickness.

Cut out your biscuit shapes.

Remember to use a smaller cutter to make the holes in half of the biscuits.

Lay out your biscuits on the baking trays and bake until slightly golden brown.

Keep an eye on your biscuits as they cook quickly – 10 mins should do.

Leave to cool.

Add about half a tsp of jam to each full half of the biscuits and place the cut-out centre variety on top to create a complete jammy dodger.