To prepare the biscuits, cream the butter and sugar (sachet 1) for 1 minute using an electric hand mixer until pale and fluffy. Mix in the egg yolk until well combined.

Add the cookie mix (sachet 2) and combine well to form a smooth dough.

Roll the dough evenly between two sheets of baking paper until about 5mm thick. Place on a tray and chill in the fridge for 1 hour or until firm.

Preheat your oven to 160°C fan-assisted convection and line a large baking tray with baking paper.

Cut out discs from the dough using a 4cm fluted circular cookie cutter (or use whatever you have available at home). Reroll any dough scraps to cut out more shapes until the dough is all used up.

Space the cookies evenly on the prepared tray and bake for 8-10 minutes or until crisp. Allow to cool completely.

Place the Nutella in a small piping bag (you can also use a sandwich bag with the corner snipped off) and pipe small mounds of Nutella onto half the cookies. Place a second cookie on top to sandwich the filling, pressing down gently to spread out the Nutella evenly.

Tip: You can also fill these cookies with Biscoff, creamy peanut butter or one of our delicious buttercream recipes.