In a medium mixing bowl, cream together 200g of cold, cubed dairy-free block butter and 100g of caster sugar until the mixture is fluffy and light in color. Gradually sift in 300g of all-purpose flour, along with 1 tablespoon of maple syrup, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. Mix until a thick dough forms, then wrap it tightly in plastic wrap and chill in the fridge for 40 minutes to 1 hour for easy handling.

While the dough is chilling, preheat your oven to 170°C (340°F). Line a baking tray with parchment paper to prevent the cookies from sticking.

After the dough has chilled, lightly flour your countertop and roll out the dough to about ½ cm thickness. Use a maple leaf cookie cutter to cut out shapes and carefully place them on the prepared baking tray, leaving space between each cookie.

Bake the shaped cookies in your preheated oven for 10-12 minutes, or until the edges turn a lovely golden brown. Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack.

For the maple buttercream filling, beat 60g of softened dairy-free butter in a medium bowl until fluffy. Gradually add 2 tablespoons of maple syrup, 150g of icing sugar, and 1/2 teaspoon of vanilla extract. Mix well until it reaches a smooth and creamy consistency, adjusting with a splash of dairy-free milk if necessary.

Once the cookies have completely cooled, take half of them and pipe the smooth maple buttercream filling onto the flat side of each cookie. Carefully place the remaining cookies on top, creating delightful sandwiches.