Cream the vegan butter and sugar (sachet 1) using an electric hand mixer for 1 minute until light and fluffy. Mix in the soy milk until combined, then add the cookie mix (sachet 2) and mix to form a smooth dough – you may need to use your hands to bring it together.

Roll the dough between two sheets of baking paper until 5mm thick. Place on tray and chill in the fridge for 1 hour until firm.

Preheat oven to 160°C (fan-assisted convection) and line a baking tray with baking paper.

Cut shapes out of the dough using fun cookie cutters and space out evenly on the prepared tray. Any scraps of dough can be rerolled to make more cookies.

Bake for about 10 minutes until crisp, then allow to cool on the baking tray.

Tip: We used Flora Plant Butter for this recipe, which is available at most Pick ‘n’ Pay and Checkers stores.

To prepare a slice-and-bake cookie log, shape the prepared dough into a thick log (about 5cm in diameter) and tightly roll in a piece of cling wrap. Chill in the freezer until firm, then cut into 5mm-thick slices using a sharp knife – if the dough is crumbling as you cut it, set the log aside at room temperature to soften slightly. Bake as per the recipe above.

Read more about how to perfect your snap cookies in our Cookies 101 blog post.