Preheat the oven to 180°C (fan-forced, 160°C). Grease and line 2 x cookie sheets.To make the biscuits, cream the butter and icing sugar until light and fluffy. Add the golden syrup, egg, milk powder and vanilla and beat until smooth. Add the rest of the dry ingredients until a dough forms. Roll out on a floured surface to 5mm-thick then use a 5cm-round cookie cutter to cut out shapes. Cut out eyes and mouths from half the rounds using the tips of various icing nozzles or a very sharp small knife. Place on the prepared baking sheet and refrigerate for 30 minutes. Bake for 13-15 minutes or until slightly golden. Allow to cool completely. To make the filling, cream the butter, icing sugar and vanilla until light and fluffy. Place in the filling in a piping bag and pipe the filling around the edges of half of the cookies, place a small blob of raspberry jam in the middle, then sandwich together with the tops.Recipe reprinted with permission of Katelyn Williams.
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