Australian Yo-Yo Biscuits

Preheat the oven to 180°C (350°F) and line two baking trays with parchment paper.

In a medium bowl, sift together the flour and cornflour.

In a large mixing bowl, cream the butter, sugar, and vanilla extract until light and fluffy.

4 Gradually add the flour mixture to the butter mixture and mix until a soft dough forms.

Roll the dough into small balls, about the size of a walnut, and place on the prepared baking trays.

Press each ball lightly with a fork to flatten slightly.

Bake for 12-15 minutes or until golden brown.

Allow the biscuits to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.

To make the buttercream icing, beat the softened butter until light and fluffy.

Gradually add the sifted icing sugar and vanilla extract to the butter and beat until well combined.

Spread a generous amount of icing on the bottom of one biscuit and sandwich with another biscuit.

Repeat until all biscuits are sandwiched together with icing.