Method

1. Pre-heat the oven to 180 °C. Lightly grease a large baking tray.
2. Beat the ButterSpread well until pale, and slowly add the other ingredients, blending to a putty-like dough.
3. Fit a large Star-nozzle in a piping bag. Fill the bag with the biscuit dough and squeeze rows of rosettes the size of a R5 coin, onto the prepared baking tray.
4. Bake for 10-12 minutes until still pale over most of the biscuit.
5. Icing:  Beat all ingredients together until pale and fluffy.
6. Spoon a little in the centre of a biscuit base,  and sandwich with a matching biscuit which results in the icing spreading to fill up to the edge.  Store in airtight container.