Sift together plain flour and caster sugar in a mixing bowl. Cube the cold dairy-free butter and mix it until the texture resembles fine sand. Gradually add ice-water until the dough holds together. Shape into a disc, wrap in cling film, and refrigerate for at least 30 minutes.

Preheat your oven to 170°C (340°F) and roll out the chilled dough between two sheets of grease-proof paper to about 3mm thick. Cut into diamond shapes.

Place a spoonful of cherry jam on a diamond-shaped piece of dough. Brush the edges with dairy-free milk and fold corners toward the center to create an envelope shape. Seal the edges.

Place shaped pastries on a lined baking tray. Brush tops with dairy-free milk and sprinkle with sugar. Bake for 20-25 minutes until golden brown.

Melt dairy-free chocolate using a bain-marie and create seal shapes on parchment paper. Sprinkle with edible glitter if desired and let set.

Attach chocolate seals to cooled hand pies using a bit of melted chocolate. Enjoy warm or at room temperature.