Ingredients: 250g butter, room temperature 250g demerara sugar 5ml vanilla extract 2 eggs 250g flour 1 teaspoon baking powder 100g rolled oats For the filling: 100g butter, room temperature 200g icing sugar, sifted pinch of ground cloves pinch of ground nutmeg 1 teaspoon ground cinnamon splash of cream Instructions: Pre-heat the oven to 180°c and line 2 baking trays with parchment paper. Combine the butter, sugar and vanilla in a bowl and beat until light and fluffy. Add the eggs one at a time, beating between each addition. Sift in the flour and baking powder and add the oats. Mix until you have a relatively stiff dough. Form small balls and place on the prepared baking trays (approximately 5cm apart) and press down lightly. Place in the oven and bake for 10 minutes until golden brown. Remove from the oven and allow to cool for 10 minutes then transfer to a wire rack to cool completely. Continue with the remaining dough until all the cookies have been baked and cooled. To make the filling, combine all the ingredients and beat until light and creamy. Then top half of the cookies with a dollop of the filling then sandwich with the remaining cookies. You're done! The cookies will last for approximately a week in an air-tight container.