Method (cookies)

1. Add the caster sugar into a bowl, along with the strawberry flavour. Use your fingers to rub them together.
2. Cream the butter, drop of pink food gel and strawberry sugar together in a bowl until fluffy. This can either be done using a stand mixer and paddle attachment or in a bowl with a hand whisk / spatula. Sift in the flour and mix into a thick dough. Transfer the dough into plastic wrap or baking paper and chill in the fridge for at least 40 minutes -1 hour to firm up.
3. In the meantime, preheat the oven to 180°C fan and line a baking tray with grease proof paper.
4. Once the dough is chilled and firm to the touch, roll out to approximately  1/2 inch thickness on a floured work surface (this prevents the dough from sticking). Cut into shapes using a strawberry shape cookie cutter. Place the shapes on the lined baking tray. Lightly prick with a fork to create the texture / strawberry design (refer to video for example).
5. Bake in the middle of the oven for 10-12 minutes until golden brown at the edges. You can even turn the tray half way through to ensure an even baking.
6. Once baked, remove from the oven and allow the cookies to cool slightly on the tray before transferring to a wire rack. Repeat until all the cookies are baked. They will crisp up slightly when cooling.
7. Allow to cool before adding in the jam and cream filling, or it may melt.

Method (cream swirl)

1. In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Add in the icing sugar, strawberry extract and jam, whip to combine. Optional: You can add in a small drop of pink food gel to make a light pink cream. Whip for 5 minutes on high speed until the buttercream becomes pale and fluffy in texture. If it’s too thick add in a splash of dairy-free milk to get it to the right consistency. It should be thick and creamy.
3. Transfer the buttercream in to a piping bag fitted with a medium sized round tip nozzle.
4. Pipe cream to half of the cookies, filling the middle with strawberry jam and a sprinkle of chia seeds (refer to video for visual reference) and place another cookie on top to sandwich.
5. Serve or decorate with some strawberry leaves to bring them to life! 
6. Enjoy!