This recipe by Shane Smith makes 12 cookie sandwiches.
  1. Preheat your oven to 180C fan and line two baking trays with parchment.
  2. For the cookie dough, place the room temperature Kerrygold Unsalted Butter and sugar into a bowl and cream together until smooth.
  3. Add the cocoa, flour and vanilla to the butter.
  4. Mix well to form a dough, wrap and leave to chill for 20 minutes.
  5. Once rested, on a floured work surface roll out the biscuit dough to a thickness of 1cm and using a 6cm round cutter, cut out 24 circles.
  6. Place 12 circles on each prepared tray and pop into the preheated oven and bake for 15 minutes.
  7. Once baked, allow to cool slightly on the tray before moving onto a wire rack to cool fully.
  8. For the buttercream, place the room temperature Kerrygold Unsalted Butter, icing sugar and vanilla into a bowl and mix until creamy and pale.
  9. Divide the buttercream in two and add orange food colouring to one and purple to the other.
  10. Spoon or pipe the buttercream onto half of the cookies and sandwich together with the other cookie. You can roll the edge in sprinkles or leave plain.
  11. Pop on a pair of edible sugar eyes and enjoy!

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