Whisk butter and sugar in a bowl until light and fluffy, add flour, custard powder, Orange zest and colour.Mix well to form a dough.
Roll out the dough in a floured surface to about 1/2 cm thick. Using a cookie stamp, mark the dough and cut out the circles. Place them on a lined baking sheet and pop them into the refrigerator for about 10 minutes. This will help to make the imprint sharper.
Meanwhile, preheat the oven at 180"C and remove them from refrigerator and now pop them into the preheated oven for about 10 minutes bake them until golden.
Transfer them to a wire rack to cool.
Prepare the filling by mixing the shifted icing sugar with butter and orange juice until nice and smooth. When the biscuits are cold, fill in the fillings and sandwich them together to form your orange cream biscuits.