Creamy Elephant Cookies

Deliciously indulgent elephant shaped sandwich cookies filled with Amarula cream

For the filling, first mix the Amarula Cream liqueur with the starch and the egg yolk.
Cut the vanilla pod in half lengthwise and scrape out the pulp.
Then bring both to the boil with the milk and sugar.
Remove the pod, stir in the starch mixture and bring to the boil again briefly.
Put the cream into a food processor and gradually mix in the butter cubes.
Then refrigerate the cream and stir well again before using.
For the pastry, preheat the oven to 170 degrees (convection oven, 160 degrees) and line two baking sheets with baking paper.
Knead the flour, butter, icing sugar, 1 pinch of salt and Amarula Cream liqueur into a smooth dough.
Then add the egg yolk and knead it in.
Form the dough into a lump, wrap in cling film and chill for 30 minutes.
Lightly flour the work surface and roll out the dough to a 3 mm thickness and cut out biscuits with the elephant cutters.
Bake for 10 minutes on the middle shelf.
Cut out every second elephant in the middle again with a smaller elephant cutter.
Place the elephants on the baking tray.
Then remove and leave to cool.
Finally, put two elephants together with a little cream and decorate with sugar pearls, gold dust or mocha beans, and chocolate icing.