• Preheat the oven to 350F/ 180C electric or 320F / 160C fan assisted.
• Whisk the egg for 2 minutes until super fluffy. Add the vanilla and butter and whisk briefly to combine.
• Add the dry ingredients to a clean mixing bowl and stir to combine.
• Add the dry to the wet ingredients and use a spatula to combine into a dough.
• Roll the dough into a ball. Roll out between two sheets of parchment paper to ½ cm thickness, then place in the fridge for 10 mins to firm up.
• 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.
• 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.

FILLING

• Add all the ingredients to a mixing bowl and whip using an electric whisk until light and fluffy. Adjust the sweetener to taste.
• 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.
• Option to place back in the fridge for 15 minutes for a firmer cookie centre or enjoy as is.