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Orange cream biscuits stacked in a tall tower

Vanilla & Orange Cream Sandwich Cookies

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A wholesome batch of golden vanilla biscuits sandwiched together with a luscious homemade orange cream infused with fresh orange zest + juice! 


  • Vanilla Cookies
  • 2 cups (300g) plain all purpose flour 
  • 1/2 tsp (3g) baking powder 
  • 160g unsalted butter, softened to room temperature 
  • 1/2 cup (100g) raw caster sugar  
  • 1 large egg (70g in shell), at room temperature 
  • 1 tsp vanilla extract 
  • Orange Cream
  • 2 cups (225g) icing sugar/powdered sugar 
  • 1 tsp finely grated orange zest 
  • 2 Tbsp freshly squeezed orange juice, approx. 1 medium orange 
  • 60g unsalted butter, melted


  1. Vanilla Cookies
  2. In a medium size mixing bowl, add flour and baking powder, whisk until well combined. Set aside. 
  3. In a large mixing bowl using an electric hand beater or the bowl of a stand mixer with the paddle attached, add softened butter and sugar. Beat for 2 minutes until fluffy, pale and the sugar has been well combined with the butter. Scraping down the sides as needed. 
  4. Add egg and vanilla and beat until well combined, about 30 seconds. Scraping down the sides as needed. 
  5. Add flour mixture and slowly beat until a soft crumbly dough forms, ensuring not to over-beat. 
  6. Transfer dough to a lightly floured surface and bring it together into a ball of dough. Cut into two equal pieces and flatten each into a thick round disc. Wrap each in plastic wrap and place in refrigerator to chill for 30 minutes. 
  7. Whilst dough is chilling, preheat oven to 180ºC (356ºF). Line a large flat baking tray with parchment paper, set aside. Or line 2 smaller flat baking trays if you don’t have a large one. 
  8. Remove dough from fridge and allow to soften on the bench for 10 minutes. 
  9. On a lightly floured surface, roll out one disc of dough to a 14-inch (35cm) circle, about 1/4 inch (6mm) in thickness. 
  10. Take a 2 1/2 inch (6cm) round crinkle edge cookie cutter (or smooth edge) and cut out 24 circles. 
  11. Place on lined tray, 1 inch (2.5cm) apart. Re-roll any excess trimmings to create more biscuits. 
  12. Bake for 10-12 minutes until lightly golden around the edges and the middle has set. 
  13. Remove from oven and allow to cool on tray for 5 minutes. Then transfer to a wire rack to cool completely. 
  14. Repeat above method with second disc of dough. 
  15. Orange Cream
  16. In a medium sized mixing bowl, add icing sugar, orange zest + juice and melted butter. Use a whisk to mix it altogether until well combined, it will turn thick. Continue to whisk until smooth and no lumps of sugar remain. 
  17. Dollop 1 teaspoon of cream onto the underside of one biscuit. Take another biscuit and gently press down on the cream and sandwich the biscuits together, ensuring the cream does not ooze out but has spread out evenly. Place back on the wire rack or a large tray/board. Repeat with remaining biscuits.
  18. Dust a light layer of icing sugar over each biscuit. 
  19. Serve and enjoy!
  20. Store in an airtight container, refrigerated, for 5 days – 1 week. 
  • Prep Time: 30min
  • Chill Time: 30 minutes:
  • Cook Time: 15min