Method - Biscuits
Preheat oven to 160°C. Line a baking tray with non-stick baking paper. Beat butter, icing sugar, Orange Extract and Vanilla Bean Paste in a medium bowl with electric beaters until pale and creamy.
Sift together the flour, cocoa and cornflour, add to the butter mixture and mix with the beaters on the lowest possible speed until just combined and soft dough forms.
Lightly flour hands then roll the mixture into small balls. Place on the prepared baking tray about 5cm apart. Use a fork that has been dipped in flour to flatten each ball to about 3cm in diameter and 1cm thick.
Bake in preheated oven for 15 minutes or until cooked through. Cool on baking tray. Repeat with remaining mixture.
Method - Filling
Beat butter, Vanilla Bean Paste and Orange Extract in a small bowl with electric beaters until pale and creamy. Add icing sugar and beat until combined. Refrigerate until required.
To assemble biscuits, spread the base of a biscuit with filling and then join with another biscuit. Repeat with remaining biscuits and filling. Store in an airtight container for up to 5 days.
To freeze ahead this recipe, prepare biscuit dough and wrap in a double layer of cling wrap for up to three months. When ready to use simply thaw and prepare biscuits and filling as per method below.