Get the kids involved in making these beautiful Monte Carlos!
- 185 g butter, chopped, at room temperature
- 1/2 cup brown sugar
- 1 whole egg
- 1 tsp vanilla extract
- 1 1/4 cups self-raising flour
- 3/4 cup plain flour
- 1/2 cup desiccated coconut
- 1/2 cup raspberry or strawberry jam
- 50 g butter, chopped, at room temperature
- 1 cup icing sugar
- 1 tbsp fresh milk
- 1 tsp vanilla essence
Preheat oven at 180 C. Lightly grease and line 4 oven trays with baking paper.
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 and fold into creamed mixture with coconut until well combined.
Roll heaped teaspoonfuls of mixture into balls. Arrange on trays 4 cm apart. Using the back of a spoon, flatten slightly into an oval shape. Mark top with fork prongs. Bake 10 to 12 mins, until golden. Cool on trays for 5 mins before transferring to a wire rack to cool completely.
Meanwhile, prepare the filling in a small bowl using an electric mixer to beat butter and icing sugar together until light and fluffy. Beat in milk and vanilla.
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. Store in an airtight container.
Bauer/Woman’s Day/ Photo: Rob Shaw
Text: Luisa Dewal