Turn the cake mix into a bowl, add the butter or shortening and rub in with your hands. Now ad the water and bring the mixture together to a firm but pliable dough (add more water as needed). You can either roll the dough into a cylinder 5cm in diameter, cover in clingfilm and chill or 2 hours then slice into rounds 3mm thick. Alternately you can form the dough into 2cm diameter balls then press flat (use the base of a glass) on a greased baking tray, setting the rounds 1.5cm apart. Transfer to an oven pre-heated to 160°C and bake for about 5 minutes, or until crunchy.

Remove from the oven and set aside to cool completely. When cold make the crème filling. Combine a the ingredients in a bowl and mix well with an electric mixer. Form pieces of the mixture into balls about 15 to 20mm in diameter, using your hands. Sandwich one of these filling balls in the centre of two of the biscuits (cookies) and carefully press down until the filling spreads almost to the edge. Set aside to harden and store in an air-tight tin (the recipe will make about 24 Oreo-style cookies).