Monte carlo biscuits

Name: Monte carlo biscuits
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: Makes 30
Cuisine: French
Ingredients: 180 grams butter, softened; 1 teaspoon vanilla extract; 1/2 cup (110g) firmly packed brown sugar; 1 egg; 1 1/4 cups (185g) self-raising flour; 3/4 cup (105g) plain (all-purpose) flour; 1/4 teaspoon bicarbonate of soda (baking soda); 2/3 cup (50g) dessicated coconut; 1/3 cup (110g) raspberry jam; 60 grams butter, softened; 1/2 teaspoon vanilla extract; 3/4 cup icing sugar; 2 teaspoons milk

These delicious chewy coconut biscuits are a childhood favourite. Filled with cream and raspberry jam, they won't last long!

Oct 29, 2018 3:00am

Makes 30
30 mins preparation
7 mins cooking

Ingredients

Monte carlo biscuits

180 grams butter, softened
1 teaspoon vanilla extract
1/2 cup (110g) firmly packed brown sugar
1 egg
1 1/4 cups (185g) self-raising flour
3/4 cup (105g) plain (all-purpose) flour
1/4 teaspoon bicarbonate of soda (baking soda)
2/3 cup (50g) dessicated coconut
1/3 cup (110g) raspberry jam

Vienna cream

60 grams butter, softened
1/2 teaspoon vanilla extract
3/4 cup icing sugar
2 teaspoons milk

Method

Monte Carlo biscuits

1
Preheat oven to 200°C/400°F. Grease oven trays; line with baking paper.
2
Beat butter, extract and sugar in a small bowl with an electric mixer until just combined. Beat in egg. Stir in sifted flours, soda and coconut, in two batches.
3
Roll 2 level teaspoons of mixture into ovals; place on trays about 5cm (2 inches) apart. Flatten slightly; use the back of a fork to roughen surface.
4
Bake biscuits about 7 minutes. Lift biscuits onto a wire rack to cool.
5
Meanwhile, make Vienna cream: Beat butter, extract and sifted icing sugar in a small bowl with an electric mixer until fluffy; beat in milk.
6
Sandwich cooled biscuits with Vienna cream and jam.