Name: Monte carlos
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 185 gram butter, chopped, at room temperature; 1/2 cup brown sugar; 1 egg; 1 teaspoon vanilla extract; 1 1/4 cup self-raising flour; 3/4 cup plain flour; 1/2 cup desiccated coconut; 1/2 cup raspberry or strawberry jam; Filling; 50 gram butter, chopped, at room temperature; 1 cup pure icing sugar; 1 tablespoon milk; 1 teaspoon vanilla extract

Monte carlos

Recreate these glorious family favourites at home, with this beautiful monte carlos recipe. A dollop of vanilla cream and sweet jam is sandwiched between golden, buttery biscuits to create these moorish treats.

Makes 24 Item

Prep

20M

Cook

12M

Total

32M

Skip to Recipe

Ingredients

185 gram butter, chopped, at room temperature

1/2 cup brown sugar

1 egg

1 teaspoon vanilla extract

1 1/4 cup self-raising flour

3/4 cup plain flour

1/2 cup desiccated coconut

1/2 cup raspberry or strawberry jam

Filling

50 gram butter, chopped, at room temperature

1 cup pure icing sugar

1 tablespoon milk

1 teaspoon vanilla extract

Method

1.Preheat oven to 180°C (160°C fan-forced). Lightly grease and line 4 oven trays with baking paper.

2.In a large bowl, using an electric mixer, beat butter and sugar together, until light and fluffy. Beat in egg and vanilla. Sift flours together; fold into creamed mixture with coconut, until well combined.

3.Roll heaped teaspoonfuls of mixture into balls. Arrange on trays, 4cm apart. Flatten slightly into an oval shape. Mark top with fork prongs.

4.Bake 10-12 minutes, until golden. Cool on trays 5 minutes. Transfer to a wire rack to cool completely.

5.Meanwhile, make filling: in a small bowl, using an electric mixer, beat butter and icing sugar together, until light and fluffy. Beat in milk and vanilla

6.Place a teaspoon of jam onto the centre of half the biscuits. Place the same amount of filling onto the centre of the remaining biscuits. Sandwich jam and filling biscuits together, pressing firmly. Serve.

Cook two trays of biscuits at a time.
Note

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