Serves
25
biscuits
Prep
30
mins
Cooking
15
mins
Monte Carlo Biscuits
Directions
Step 1
Preheat oven to 180C. Grease oven trays.
Step 2
Beat butter, brown sugar, egg and vanilla essence in a small bowl with electric mixer until smooth. Transfer to a large bowl and stir in flour, baking powder and coconut in two batches.
Step 3
Roll rounded teaspoons of mixture into oval shapes. Place about 2.5cm apart on the trays. Flatten slightly. Bake biscuits for approximately 12-15 minutes or until browned. Allow to cool.
Step 4
TO MAKE CREAM FILLING: Beat butter, vanilla essence and sifted icing sugar in a small bowl with electric mixer until light and fluffy. Add milk and beat for a further minute.
Step 5
Sandwich biscuits with jam and cream filling.
Tips
- Biscuits can be made ahead of time, just keep unfilled biscuits in an airtight container for up to a week.
Ingredients
- 185g unsalted butter, softened
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla essence
- 2 cups plain flour, sifted
- 2 1/2 tsp McKenzie's Baking Powder
- 1/2 cup McKenzie's Fine Desiccated Coconut
- 1/2 cup raspberry jam
- FILLING INGREDIENTS:
- 60g unsalted butter
- 1/2 tsp vanilla essence
- 3/4 cup icing sugar, sifted
- 2 tsps milk
