Step by step method

1. Preheat the Oven and Prepare Baking Sheets:

2. Preheat the oven to 180°C and line baking sheets with baking paper.

3. Make the Cookie Dough:

4. Cream together the Stork Baking Margarine and icing sugar until smooth. Add the milk and vanilla extract and mix until combined. Sift in the plain flour, baking powder, and custard powder. Mix everything together to form a dough.

5. Shape the Cookies:

6. Roll the dough into small balls, approximately 15g each. Place them on the prepared baking sheets and flatten them slightly with the back of a fork

7. Bake the Cookies:

8. Bake in the preheated oven for 8-10 minutes, or until the edges are golden. Allow the cookies to cool completely on a wire rack before assembling.

9. Make the Cherry Cream Filling:

10. Cream the Stork White Margarine and icing sugar together until fluffy. Add the cherry jam and mix until smooth.

11. Assemble the Cookie Sandwiches:

12. Sandwich a small amount of cherry cream filling between two cookies.

13. Storage Instructions

14. Store the cookie sandwiches in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the fridge, where they will last for up to 2 weeks. To serve, bring them to room temperature for the best taste and texture.