Place all the ingredients except water and maple syrup into a food processor and start pressing the pulse button.
Continue full speed until it looks like breadcrumbs.
Add 1 tbs ice cold water and blend again. Add 1 tbsp maple syrup and blend again then repeat. Add rest of the maple syrup and blend full speed until the dough turns into a ball.
Remove the dough, shape two balls and place them into refrigerator for 30min.
Line your baking sheet with parchment paper and add flour on your working surface to prevent dough from sticking.
Take the first ball and gently make it little bit flat. Start rolling slowly, yet powerfully. You may apply plastic wrap on top of the dough to help you to make it easier to work with. Keep
rolling until you achieve a thickness about 5mm/0.18inch. Don’t worry about the edges, just cut them off and place them into a bowl.
Preheat the oven to 350F, 180C.
Gently insert your cookie cutter on the edge of the dough, remove the edges with sharp knife and slide spatula underneath the cookie. Pull out gently, remove the cookie cutter and place on the baking sheet. Repeat until you have it all done.
Bake for t0 10min.
•When ready, carefully transfer to a cookie rack and let it cool down for 15min.
Apply about 1tbsp of jam in the centre of each cookie and gently press down.
You will have lots of edge leftovers, so combine them by using plastic wrap by pressing them into a ball and repeating the process.
Before serving, you may apply some Erythritol on top instead of regular sugar if you like.