In a mixing bowl, add 200g of cold cubed dairy-free butter and cream it together with 100g of caster sugar until pale and fluffy, about 2-3 minutes. Gradually sift in 300g of all-purpose flour, 1 tablespoon of maple syrup, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. Mix until a thick dough forms, wrap in plastic, and chill in the refrigerator for 40-60 minutes.

Preheat your oven to 170°C (fan). Once the dough is chilled, lightly flour your work surface and roll out to about ½ cm thickness. Use a maple leaf cookie cutter to cut out shapes and place them on a lined baking tray. Bake for 10-12 minutes or until golden brown on the edges, rotating halfway through. Transfer cookies to a wire rack to cool.

Prepare the buttercream filling by beating 60g of softened dairy-free butter on medium speed until fluffy, about 3-4 minutes. Gradually add 150g of icing sugar and 1 tablespoon of maple syrup, incorporate 1/2 teaspoon of vanilla extract, mixing until light and airy. Add a splash of dairy-free milk to achieve a pipeable consistency if needed.

Once cookies are completely cooled, use a piping bag to pipe buttercream onto the flat side of half the cookies. Place the remaining cookies on top to create sandwiches. Press down lightly to ensure filling sticks.