Monte Carlos

These biscuits are so good. Tiana spotted this recipe in a book I received for Christmas and it hasn’t really stopped. There was a time where I thought that I would never see the end of this delicious biscuit. So perfect with a cup of tea. Not so perfect when eating in public though, they are quite a mouthful so make sure you are not trying to impress someone!

What you’ll need -

185g unsalted butter, softened

1 teaspoon vanilla bean paste or extract

1/2 cup firmly packed brown sugar

1 egg

1 1/4 self-raising flour

3/4 plain flour

1/2 cup desiccated coconut

1/4 cup raspberry jam

Cream Filling

60g unsalted butter

1/2 teaspoon vanilla extract

3/4 cup icing sugar

2 teaspoons milk

What to do -

• Preheat oven to 180C
• In a bowl beat butter, egg, sugar and vanilla paste until smooth
• Sift flours into the mixture add coconut and stir until combined
• Using a teaspoon, scoop a generous amount and roll into balls, place on a tray with baking paper about 2-3cm apart. Flatten the mixture slightly with a fork.
• Bake biscuits for about 10-12 minutes, or until golden. Let cool
• To make cream filling, beat butter, sifted icing sugar, vanilla paste and milk in a small bowl, and beat until light and fluffy
• Finally, sandwich biscuits together with raspberry jam on one side and cream filling on the other

Hope you enjoy this one x

T & J x