Name: Monte Carlo biscuits
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Ingredients: Monte Carlo biscuits; 180g butter, softened; 1 teaspoon vanilla extract; 1/2 cup (110g) firmly packed brown sugar; 1 egg; 1 1/4 cups (185g) self-raising flour; 3/4 cup (105g) plain (all-purpose) flour; 1/4 teaspoon bicarbonate of soda (baking soda); 2/3 cup (50g) dessicated coconut; 1/3 cup (110g) raspberry jam; Vienna cream; 60g butter, softened; 1/2 teaspoon vanilla extract; 3/4 cup icing sugar; 2 teaspoons milk

These delicious chewy coconut Monte Carlo biscuits are a childhood favourite. Filled with cream and raspberry jam, they won’t last long!

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Ingredients

Monte Carlo biscuits

180g butter, softened

1 teaspoon vanilla extract

1/2 cup (110g) firmly packed brown sugar

1 egg

1 1/4 cups (185g) self-raising flour

3/4 cup (105g) plain (all-purpose) flour

1/4 teaspoon bicarbonate of soda (baking soda)

2/3 cup (50g) dessicated coconut

1/3 cup (110g) raspberry jam

Vienna cream

60g butter, softened

1/2 teaspoon vanilla extract

3/4 cup icing sugar

2 teaspoons milk

Method

Preheat oven to 200°C/400°F. Grease oven trays; line with baking paper.

Beat butter, extract and sugar in a small bowl with an electric mixer until just combined. Beat in egg. Stir in sifted flours, soda and coconut, in two batches.

Roll 2 level teaspoons of mixture into ovals; place on trays about 5cm (2 inches) apart. Flatten slightly; use the back of a fork to roughen surface.

Bake biscuits about 7 minutes. Lift biscuits onto a wire rack to cool.

Meanwhile, make Vienna cream: Beat butter, extract and sifted icing sugar in a small bowl with an electric mixer until fluffy; beat in milk.

Sandwich cooled Monte Carlo biscuits with Vienna cream and jam.

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