Monte Carlo Biscuits

Contributed by Mandy Norton

Ingredients

  • 195 grams butter at room temperature 
  • 1/2 cup brown sugar packed firmly
  • 1 egg
  • 1 teaspoon vanilla extract 
  • 1 3/4 cup of Four Roses Self Raising Flour 
  • 3/4 cup Four Roses Plain Flour
  • 1/2 cup desiccated coconut 

Raspberry Jam & Butter Cream Filling

  • 60 grams butter at room temperature
  • 3/4 cup icing sugar 
  • 1/2 teaspoon vanilla extract 
  • 2 teaspoon milk 

Preparation

  • Mix cream butter & brown sugar until light & fluffy.
  • Add egg & vanilla extract - beat well
  • Add desiccated coconut
  • Add sifted dry ingredients
  • Mix well until mixture comes together
  • Roll teaspoonfuls of mixture into balls and place on baking paper lined trays, be sure to leave a little room between biscuits
  • Gently hold dough ball either side with fingers while pressing top with fork to slightly flatten 
  • Bake moderate oven for 10 to 15 minutes until firm to touch & the base has coloured to a golden brown
  • Allow to cool on wire rack
  • Make butter cream filling: Mix cream butter icing sugar until light & fluffy
  • Add vanilla and gradually add milk, beating well until the mix becomes firm with stiff peaks 
  • Line biscuits up in pairs
  • Spread jam on base of 1/2 make sure base covered
  • Spread butter cream on base of other 1/2
  • Put together with jam 1/2