Custard Creams

1 stick (1/2 cup) unsalted butter
1/3 cup granulated sugar
1 cup all-purpose flour
8 tbsps corn starch
1 tsp vanilla extract
Cream Filling

Preheat the oven to 350°F. Cream together the sugar and butter until light and fluffy. Fold in the flour, corn starch and vanilla until you have a dough that you can roll out. Flour the surface and roll out your dough to a thickness of ¼ inch. Cut the dough into whatever shapes you want ensuring that you have an even number of each shape. Custard creams are traditionally square but I used a glass to cut my dough into small circles.
Place your biscuits on a baking tray lined with parchment paper and bake for 10 minutes until golden brown. Leave to cool for a couple of minutes before transferring to a wire rack. When the biscuits are cool, gently sandwich them together with a heaped teaspoon of the filling.

Cream Filling:
2/3 stick (1/3 cup) unsalted butter, room temperature
1 cup powdered sugar
2 tbsps corn starch
½ tsp vanilla extract

Cream the butter and vanilla together and gradually add the sugar and corn starch until you have something with the consistency of butter cream.