Mix the flour, starch, cinnamon and sugar in a bowl

Add the butter and rub into the mix with your fingers until it forms crumbs

Add in the chopped pecans and work into a dough then knead in the olive oil

Lightly flour a surface and pat or roll out the dough to 3mm thickness. Cut out shapes with 3 - 5cm cookie cutters, making an even number of each shape as you need them to be in pairs to sandwich them together later

Lay the shapes on the baking trays and keep re-rolling the dough and cutting more shapes until it's used up

Let cool for 5 minutes on the trays then transfer to a wire rack to cool completely. Left this way the cookies will keep in an airtight container for 5 days

To make the filling put the butter, icing sugar, vanilla and golden syrup into a bowl and cream together until pale and fluffy

Spread the buttercream on a cookie and top with a matching shape

Dust with some extra icing sugar and enjoy. They'll keep in the fridge spread with buttercream for a day