Step by step method

1. Preheat oven to 160ºC.
2. Beat Stork Bake, vanilla, baking powder and icing sugar in a small bowl with an electric beater until light and fluffy.
3. Stir in the flours in two batches, mix well.
4. With lightly floured hands, roll into walnut sized balls and place about 3cm apart on a greased baking tray.
5. Flatten slightly with a floured fork. Dip the fork into flour before each use.
6. Bake for about 15 minutes or until biscuits are a pale straw colour.
7. Cool in pan before putting on cake cooler.
8. Beat all the ingredients together.
9. Sandwich two biscuits together.
10. When all are iced together, dust lightly with some sifted icing sugar.
11. Store in an airtight container.They will keep for up to 10 days.