Add the cashew butter and maple syrup to a pan. Heat on low and stir until they are combined and smell amazing! Then turn off the heat.
Sieve the spelt flour. You will probably have about 1/8 cup that doesn't fit through the sieve. You can pour this back into the bag or store in a separate container for when you're making a recipe that you would like more texture.
Combined the spelt flour with the rest of the dry ingredients and then mix into the pan of maple-cashew butter. It will start to look like the texture of crumble topping.
When you can't mix in the dry ingredients anymore then add the pant-based milk. The dough should then be smooth a stick together. Try not to add in any extra liquid otherwise the texture of the biscuits will turn out differently.
Wrap the dough in cling film and leave to chill in the fridge for 30 minutes. This will help the biscuits to keep their shape and not spread when you cook them.
Heat the oven to 180°c.
Roll out the dough to less than 1/2 cm thick. Make sure to try and get the biscuits thin, otherwise the biscuit to filling ratio won't be very good when you make the whole sandwich. Mine in the photo are a little bit thick still!
Cut out an equal number of parts to be the top (with a heart shaped hole) and bottom (no hole!). Then lay the cut out shapes on a tray lined with baking parchment. Make sure that the pieces aren't touching.
Bake for 12-15 minutes. The biscuits will harden further when you take them out of the oven.
Leave the biscuits to cool before you assembly them. To make each sandwich biscuit take a tsp of cashew butter and spread it on the base, followed by 1 tsp of jam. Then sandwich on the top. Use slightly less of the filling if it ends up squidging out of the sides.
Store in an air tight container.