Method

Pre-heat oven to 150°C fan.

First make the cookie discs, place the butter, sugar & vanilla in a bowl & whisk together with a electric hand mixer until all combined, then fold in the flour & custard powder until all combined.

Next ready 2 baking non-stick baking sheets or place greaseproof paper if not non-stick, then with a measuring tsp scoop rounded tsp of the mixture & form into balls (32), if mixture is too soft then chill dough in the fridge.

Place 16 dough balls on each sheet leaving space between to allow for spread when cooking, bake for 15 to 20 mins or until light brown.

Next make the filling by adding all ingredients in a bowl then whisk together with a electric hand mixer until all combined into a smooth paste.

Once cookies are cold, with a pallet knife or a standard tsp place a tsp full of filling on the underside of the cookie then stick the other underside to the filling like a macaroon, sprinkle over Raspberry powder if required then place on serving platters.