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Monday, June 17, 2013

Monte Carlo Biscuits

Monte Carlo Biscuits by Baking Makes Things Better

I made these Monte Carlo biscuits to take to Lydia’s Cookie Swap basically because of their name.  Simon and I are heading off for a trip around Europe (at the end of this week actually – exciting!) and Monte Carlo is one of the places we will be visiting (albeit for only a day).

Internet research tells me that Monte Carlo biscuits have actually been made by Arnotts since 1926.  I don’t know if I’ve ever tried them before; if I have they weren’t that memorable.  However, these home made ones are delish!

375g butter, softened
1 cup brown sugar
2 eggs
2 teaspoons vanilla essence
2 ½ cups self raising flour
1 ¼  cups plain flour
2 cups desiccated coconut

125g butter, softened
1 ½ cups icing sugar
1 teaspoon vanilla essence
4 teaspoons milk
200g raspberry jam (I heated mine for 20-30 seconds in the microwave and then passed it through a sieve because I didn’t want the pips)

Preheat the oven to 150°C.  Line a couple of baking trays with baking paper.
In a large bowl, cream the butter and sugar together until light and fluffy.  Beat in the eggs and vanilla essence.
Stir in the flours and coconut until thoroughly combined.
Roll tablespoonful's of the mixture into balls, place on the baking tray and flatten with a fork.
Bake for 15 – 20 minutes or until they are just starting to go golden.  Leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.


For the filling, cream the butter and icing sugar together until light and fluffy.  Stir in the vanilla, then gradually add the milk, beating well.  Spread half the biscuits with the jam (but not right up to the edges, or it will ooze out too much!) and the other half with the icing.  Sandwich lightly together.

Monte Carlo Biscuits by Baking Makes Things Better

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