1) In a stand mixer bowl (we used a stand mixer fitted with paddle attachment), beat the softened butter with the maple syrup, salt, icing sugar and the vanilla bean paste.

2) Sift the wholemeal rye flour, the almond flour and the baking powder into a clean bowl. Add the dry ingredients to the butter mixture and mix well until all combined. Cover the bowl and chill in the fridge.

3) Remove the pastry from the fridge, split it into three equal parts and shape each part into a 4 – 5cm long roll. Wrap each roll in cling film and place in the fridge.

4) Once the rolls have been chilled, remove them from the fridge, unwrap and using a knife, cut approx. 3mm thick circles. Place the pastry circles onto a baking sheet.

5) Bake in the preheated oven at 180C for about 10 – 12 minutes or until golden brown.

6) Place a chocolate button on every other cookie whilst still warm (this will be the top of the entire cookie once sandwiched with some marmalade or chocolate buttercream). Leave the cookies to cool.

7) Make the buttercream. Melt the chocolate in a bain-marie (water bath) and leave it to cool. Beat the chocolate with the softened butter and the cinnamon in a stand mixer bowl or with a hand whisk/mixer.

8) Add either the chocolate buttercream or the orange marmalade on the plain cookies and sandwich them together with the cookies with the chocolate buttons. Decorate to your liking and serve. Enjoy!