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Preheat oven to 180°C (350°F). Line two oven trays with baking paper.
For biscuits, cream butter for two minutes in an electric mixer with paddle attachment. Add icing sugar and custard powder and mix until combined. Sift the baking powder and flour together then add to the dough and mix well. Roll dough into 10g balls (about 1 tsp), place on a baking paper lined baking tray and press each ball with a fork to leave an indent. Bake biscuits for 14 minutes or until light golden. Stand on trays 5 minutes to cool then transfer to a wire rack to cool completely.
For buttercream, whisk butter and vanilla until smooth. Add icing sugar and beat until mixture forms a paste, the consistency of thick icing. Spoon into a piping bag fitted with a small star nozzle.
To assemble, place a spoonful of jam on the base of half the biscuits. Pipe buttercream in a circle onto the base of the other half of the biscuits. Gently press one of each biscuit together to form a melting moment. Dust with icing sugar before serving.