Do Si Dos Peanut Butter Cookies (Copycat Girl Scout Cookies!)

Line 2 large baking trays with parchment. Beat the butter with the sugar and then add the melted copha and beat until smooth. Beat in the Bega Crunchy Peanut Butter, egg, vanilla, bicarb and salt. By hand, mix in the flour and rolled oats and mix until it becomes a cohesive dough.

Preheat oven to 160C/320F. Roll out half of the cookie dough between two sheets of parchment and then place in the fridge for 15 minutes to firm up and repeat with the second half. Take a 3cm/1.2inch cutter and cut out circles placing them on the lined tray around an inch apart (they will spread a little). Repeat with the rest of the dough. You can roll and reroll the dough multiple times chilling them between rolling. Make a hatch pattern with a fork and place a peanut piece in the centre. Bake for 12 minutes or until light golden.

Place the icing sugar in a food processor and whizz until there are no lumps. Add the butter, milk and Bega Smooth Peanut Butter. Place in a large piping bag. Match like sized cookies and once completely cool, pipe some filling on one side and sandwich with the other.