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Cream the butter and icing sugar together for about two minutes, until light and fluffy
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Add the egg and mix until fully combined
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Add the flour and mix to combine
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Place the dough in cling film and chill in the fridge for an hour or in the freezer for 10 minutes if you are short for time
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Dust a work surface or board with a sprinkle of icing sugar
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Preheat the oven to 180oC and line two baking sheets with either tinfoil or baking parchment
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Roll out the dough until about 3-5mm thick
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Cut out 16 cookies using a cookie cutter of your choice
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Place on the baking sheets and bake for about 12-15 minutes
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Cool the cookies on a wire rack until they are firm
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Make the filling by beating together the dairy free spread, icing sugar and melted dairy free dark chocolate
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Sandwich the cookies together with the chocolate filling
