Rocky Orange Cream Cookies

Home-baked cookies or biscuits are my favourite snacks, and is considered much tastier and healthier as compared to those sold in the supermarket shelves such as potato chips, crackers, biscuits which have high content of sugar, etc.  This cookies which I am going to share is named 'Rocky' because of the rough surface.  Don't be deceived by it's look as this is one cookies which is melt-in-the-mouth and the orange zest and juice from the thick cream stands out well. Since it is only for my own home consumption I purposely make it bigger in size and another tip is that, if you don't prefer it sweet omit the dusting with icing sugar at the final step.

Ingredients:

200g unsalted butter (at room temperature)

50g icing sugar

2 cups plain flour (sifted)

1/3 cup cornflour (sifted)

Orange Cream

65g butter (at room temperature)

75g icing sugar (sifted)

1 tsp fresh orange juice

2 tsp finely grated orange zest

For dusting

Extra sifted icing sugar

Methods:

1. Beat butter and icing sugar using an electric mixer until fluffy.
2. Mix the two flour together in a bowl, then gently fold the flour into the butter mixture in two batches and mix using a spatula till well combined.
3. Line the baking sheets with parchment paper.
4. Using two spoon to manage the mixture, spoon heaped mixture onto the parchment paper, gently use the spoon to form it into round shape and flatten lightly.  Make sure that they are of almost the same size.  Repeat till all is done.
5. In a preheated oven of 160 degree Celsius, bake till the cookies are done, let it cool for 5 minutes, then transfer to a wire rack to cool completely.
6. To make the orange cream, using an electric mixer beat butter, icing sugar, orange juice and zest together until light and creamy.  
7. Sandwich the cooled biscuits generously with the orange cream, dust with icing sugar (if using) and keep them in tight containers.