Step 1

Preheat the oven to 350F/ 180C electric or 320F / 160C fan assisted.

Step 2

Whisk the egg for 2 minutes until super fluffy. Add the vanilla and butter and whisk briefly to combine.

Step 3

Add the dry ingredients to a clean mixing bowl and stir to combine.

Step 4

Add the dry to the wet ingredients and use a spatula to combine into a dough.

Step 5

Roll the dough into a ball. Roll out between two sheets of parchment paper to 1/2 cm thickness, then place in the fridge for 10 mins to firm up.

Step 6

Use a 5 cm cookie cutter and cut out circles. Transfer circles using a plate knife to a clean baking tray lined with parchment paper. Keep re-rolling the scraps of dough until you have 34 circles - enough to make 17 cookies.

Step 7

Bake for 9 - 10 minutes until cooked. Allow to fully cool to firm up. Try not to over-bake as they will firm up as they cool and you don’t want them dry.

Step 8

Add all the ingredients to a mixing bowl and whip using an electric whisk until light and fluffy. Adjust the sweetener to taste.

Step 9

Place the filling in a piping bag or in a ziplock bag and cut the end off. Pipe a dollop of buttercream in the centre of 17 cookies. Top with another cookie and gently press to make the filling spread to the edges.

Step 10

Option to place back in the fridge for 15 minutes for a firmer cookie centre or enjoy as is.