Super simple and totally scrummy. Great to make with kids on a rainy afternoon, to serve to guests or wrap up in bright tissue and you have an impressive gift.

Ingredients:
125g dairy free vegan margarine
55g castor sugar
180g plain flour
1tsp vanilla extract
Jam

Method:
Pre-heat the oven to gas mark 5 / 190 degrees celcius.
Mix the margarine and sugar together.
Stir in the vanilla extract.
Mix in the flour
Roll out on to a floured board until 1cm thick.
Cut out daisy shapes with a cutter (or alternative if cutter not available).
Make an indentation with your thumb (pointing to left then to right) in the middle of the biscuit.
Fill the indentation with jam and sprinkle with sugar.
Place on greased baking sheet and bake for 15-20mins until pale golden.
Cool and enjoy!

Variation:
Use cherries instead of jam and almond extract instead of vanilla extract for cherry and almond shortbread. How about marmalade in the centre and orange oil in the biscuit.

Tips:
There are several brands of dairy free vegan margarine, we used the 'Pure' sunflower brand which is available in most supermarkets.