How To Make Monte Carlo Biscuits At Home

INGREDIENTS

• 185g unsalted butter, softened
• ½ cup brown sugar
• 1 egg
• 1 tsp vanilla essence
• 2 cups plain flour
• 2½ teaspoons baking powder
• ½ cup desiccated coconut
• ½ cup raspberry jam

• 60g unsalted butter
• ½ teaspoon vanilla essence
• ¾ cup icing sugar
• 2 tablespoons milk

METHOD

1. Preheat oven to 180°C. Grease oven trays.
2. Beat butter, brown sugar, egg and vanilla essence in a small bowl with an electric mixer until smooth. Transfer to a larger bowl and stir in sifted flour, baking powder and coconut in two batches.
3. Roll rounded teaspoons of mixture into oval shapes and place about 2.5cm apart on the trays. Flatten slightly. Bake biscuits for approximately 12-15 minutes or until golden-brown. Allow to cool.
4. To make the cream filling: beat butter, vanilla essence and sifted icing sugar in a small bowl with the electric mixer until light and fluffy. Add milk and beat for a further minute.
5. Sandwich biscuits with jam and cream filling, and serve.