Cream the cold, cubed dairy-free butter and caster sugar until pale and fluffy.

Sift in the all-purpose flour, maple syrup, ground cinnamon, and nutmeg, mixing until a thick dough forms.

Wrap the dough tightly in plastic wrap and refrigerate for 40 minutes to 1 hour.

Preheat your oven to 170°C (340°F) and line a baking tray with parchment paper.

Roll out the chilled dough to a thickness of about 0.5 cm and cut out shapes.

Bake for 10-12 minutes, or until the edges are golden brown.

Whip the softened dairy-free butter for filling until fluffy, then mix in maple syrup, icing sugar, and vanilla extract.

Pipe the filling onto half of the cookies and top with another cookie.