Cream together 1 cup of cold cubed dairy-free block butter and 1 cup of caster sugar until light and fluffy, about 3-4 minutes. Gradually mix in 2 cups of all-purpose flour, 1 tablespoon of maple syrup, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg until a thick dough forms. Wrap tightly and refrigerate for 40 minutes to 1 hour.

Preheat oven to 170°C (fan). Line a baking tray with greaseproof paper.

Once dough is chilled, roll out to ½ cm thickness and cut with a cookie cutter. Transfer to baking tray leaving space between each.

Bake for 10-12 minutes, until edges are lightly golden. Let cool on the tray for 5 minutes, then transfer to a wire rack.

In a stand mixer, whip ½ cup of softened dairy-free block butter until fluffy. Gradually add 2 tablespoons of maple syrup, 2 cups of icing sugar, and 1 teaspoon of vanilla extract, mixing until light and creamy. Adjust with dairy-free milk as needed.

Assemble cookies by spreading or piping the maple buttercream onto the flat side of half of the cookies, and top with the others. Press gently to allow filling to spread.