Makes 25 to 30 sandwich cookies

For the chocolate wafers

1 1/4 cups plain flour
1/2 cup unsweetened Dutch cocoa or any good quality
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
150g butter at room temperature
1 large egg

For the filling75g butter
1 1/2 cup - 2 cups icing sugar
2 tsp vanilla extract

Method
Preheat oven to 180C and position two oven racks in the middle of the oven

In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

Take rounded teaspoons of batter and roll to form balls, place on greaseproof paper-lined baking tray approximately 4cm apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking tray on a rack to cool.

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

To assemble the cookies  in a pastry bag with a small nozzle, round tip, pipe teaspoon-size blobs of cream into the center of one cookie, (or you can do the same with a teaspoon) Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

They are quite delicious dunked into a large glass of cold milk!!