Instructions

Cookies

1. Preheat oven to 160°C/ 320°F Line 2 cookie sheets with baking paper.
2. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
3. Add the icing sugar, flour and custard powder and stir with a wooden spoon.
4. Using your hands, roll a small amount of the dough into balls the size of a teaspoon.
5. Place the balls 4cm (1 1/2 inches) apart on the lined trays. With fork dusted in icing sugar push the top of each cookie to flatten slightly.
6. Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until just cooked through. Remove from oven and set aside for 30 minutes to cool.

Filling

1. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the icing sugar, one cup at a time, until well combined. Gradually add strawberry extract and food color until combined.
2. Spread or pipe the filling over the flat side of half the biscuits and sandwich together with remaining biscuits.