G'day Janice, Yes, I do believe these cuties are Ozzie. Never seen them in any recipe book other than an Australian one. The recipe I have has chocolate and white topping, but I guess you can change this if you desire. Enjoy. Angel O:-)

Neenish biscuits

Ingredients
Preheat oven to 180*C [350*F]
Makes about 20 complete biscuits.

Pastry
125g [4oz] butter
1/4 cup icing sugar
1/2 teaspoon vanilla
1 cup plain flour
1/4 cup cornflour
Jam

Vanilla cream
1/4 cup sugar
1 tablespoon milk
1 tablespoon water
1/4 teaspoon gelatine
2 teaspoons water, extra
90g [3oz] butter
1/2 teaspoon vanilla

Icing
1 cup icing sugar
1/2 teaspoon vanilla
1 &1/2 tablespoons milk
1 tablespoon cocoa

Method
Beat butter, sifted icing sugar and vanilla until creamy. Add sifted flours, mix well. Turn out onto a lightly floured work surface, knead into a smooth ball. Roll out on well-floured surface to 3mm [1/8"] thickness, Cut into rounds using 5cm [2"] plain cutter. Put rounds onto a lightly greased oven tray, bake in a moderate oven for 10 minutesor until very lightly browned. Remove from tray and cool on wire rack. Join together with jam and vanilla cream. Ice as explained below.

Vanilla cream
Put sugar milk and water into a saucepan, stir over low heat until sugar is disolved. Sprinkle gelatine over extra water, stand over hot water until disolved, add to milk mixture, mix well, cool. Beat buter and vanilla until creamy, gradually add milk mixture, beat well.

Icing
Sift icing sugar into the top of a double saucepan. Add milk and vanilla, beat until smooth. Stand saucepan over simmering water until icing is of a spreadable consistency. Spread half the tops of each biscuit with icing, allow to set. Add sifted cocoa to remaining icing [add 1/2 teaspoon milk if icing is too thick], beat until smooth. Stand over simmering water again until of spreading consistency, spread over remaining half of each biscuit top. Allow to set.