Monte Carlo Biscuits
Monte Carlo Biscuits
Ingredients
- Butter 190 gm
- Vanilla essence 1 tsp
- Brown sugar 125 gm
- Egg 1 large
- Flour 150 gm
- Baking powder 1 tsp
- Plain flour 100 gm
- Baking soda ½ tsp
- Desiccated coconut 75 gm
- Raspberry jam ½ cup
For the Cream Filling
Method
- Beat butter, vanilla and sugar until just combined. Add egg and beat to combine. Sift flours with baking soda and add to butter mixture in two batches, alternating with coconut. Mix well. Roll two teaspoons of mixture into ovals, place on lined oven trays and flatten slightly with the back of a fork. Allow room for spreading. Bake at 180 degrees C for seven minutes to 10 minutes. Remove and cool on trays for a few minutes to cool completely. To make the filling, beat butter, vanilla , milk and icing sugar, in a small bowl until fluffy. Place a small amount of raspberry jam on the flat side of one biscuit and spread some icing on the flat side of a similar -sized biscuit. Sandwich biscuits together.
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