Step 1

In a medium sized mixing bowl , beat together all the ingredients for the cookies - the flour, corn flour, icing sugar , butter and baking powder at low speed until a soft dough is formed.

Step 2

Wrap the dough tightly and chill for 20 minutes.

Step 3

Meanwhile preheat your oven to 180 C/ 350 F and Line your cookie sheet with parchment paper.

Step 4

After 20 minutes of chilling , make balls with one tablespoonful of dough each. Place them on your lined cookie sheet about 5 cm apart .

Step 5

Using a fork, press lightly to flatten each. If the fork sticks , dip it in cold water and rub dry between each cookie pressing.

Step 6

Bake at 180 C/ 350 F for 9-10 minutes, turning your tray around midway. The cookies will just start to brown lightly.

Step 7

Cool on rack before filling.

Step 8

In a mixing bowl , beat together all the filling ingredients - butter, sifted icing sugar and lychee puree- at medium speed until smooth.

Step 9

Sandwich two even sized cookies with about 2 teaspoonfuls of filling each.