Recipe

Monte carlo biscuits

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

  • Makes 30
  • 30 mins preparation
  • 7 mins cooking
Monte Carlo Biscuits

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.

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