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Mix the vegan butter and sugar together using an electric mixer until a crumble forms.
Add the flour and baking powder and use your hands to bring the dough together, being careful not to overmix.
Chill the dough in the fridge for 15 minutes.
Preheat the oven to 200°C (395°F).
Roll the dough into balls and use the back of a wooden spoon to make a small indent in each one.
Fill the indents with raspberry jam.
Bake for 10-12 minutes, until lightly browned around the edges.
Let cool before serving.