Maple custard creams

Preheat the oven to 180°C (160°C fan) and line two large baking trays with baking paper

Put the butter, caster sugar and maple syrup into a large bowl and beat using an electric whisk for 4 minutes until pale and fluffy

Beat in the egg and vanilla paste until combined

Add in the flour and custard powder and mix until you have a smooth, soft dough

Roll the dough between two sheets of baking paper until it’s around ½ cm thick and put in the fridge to chill and rest for 30 minutes

Cut out 6 x 4 cm rectangles from the dough. You can mark half of them with a custard cream stamp if you have one

Place onto the lined tray 2 cm apart and chill in the freezer for 5 minutes or in the fridge for 30 minutes

Bake for 8–10 minutes until golden and then leave to cool completely on the tray

Meanwhile make the filling by beating together the icing sugar, butter, custard powder and maple syrup with an electric whisk until pale and fluffy

Take one (non-stamped) biscuit and spread a thick, even layer of the icing, then top with another (stamped) biscuit. Continue until all the biscuits are filled