-
1
Line baking sheets with parchment paper
-
2
Mix the flour, starch, cinnamon and sugar in a bowl
-
3
Add the butter and rub into the mix with your fingers until it forms crumbs
-
4
Add in the chopped pecans and work into a dough then knead in the olive oil
-
5
Lightly flour a surface and pat or roll out the dough to 3mm thickness.
-
6
Cut out shapes with 3 - 5cm cookie cutters, making an even number of each shape as you need them to be in pairs to sandwich them together later
-
7
Lay the shapes on the baking trays and keep re-rolling the dough and cutting more shapes until it's used up
-
8
Chill the baking sheets in the fridge for 30 minutes
-
9
Preheat the oven to gas 4 / 180C / 350F
-
10
Bake the cookies for 15 - 20 minutes until pale golden
-
11
Let cool for 5 minutes on the trays then transfer to a wire rack to cool completely.
-
12
Left this way the cookies will keep in an airtight container for 5 days
-
13
To make the filling put the butter, icing sugar, vanilla and golden syrup into a bowl and cream together until pale and fluffy
-
14
Add the maple syrup and beat again until combined
-
15
Spread the buttercream on a cookie and top with a matching shape
-
16
Dust with some extra icing sugar and enjoy.
-
17
They'll keep in the fridge spread with buttercream for a day
-
18
Makes approx 28 cookies or 14 sandwich cookies
