Method

• 1.
  Preheat the oven to 180°C. Line 2 baking trays with baking paper.
• 2.
  Finely sift the flour and custard powder twice into a bowl and set aside.
• 3.
  Put butter and sugar into the bowl of a stand mixer with the paddle attachment and beat on medium speed for 4-5 minutes until creamy and thick. Add the egg and vanilla. Reduce speed to low and stir in flour mixture to make a smooth dough.
• 4.
  Lightly dust your hands with the flour, roll mixture into 24 balls and put onto the lined baking sheet, well spaced out. Gently press down with a fork and bake for 8 minutes until golden. Transfer to a wire rack to cool and repeat with the remaining dough.
• 5.
  Combine filling ingredients in a stand mixer with the paddle attachment and beat for 2-3 minutes until smooth. Spread on the flat side of a biscuit and ‘kiss’ with another biscuit. They can be stored in an airtight container for up to 2-3 days.