Monte Carlos

"These biscuits always make me smile"

My first ever taste of a Monte Carlo biscuit was when I was around ten years old at my friend Gordana's house. Every time I went there, in their pantry, was this biscuit I loved. It is memories like this that put a smile on my face, the fond memories of my childhood. The many days I spent at my friends house, the time you share with people, the food memories.

So when I saw a recipe to make a Monte Carlo myself, I couldn't resist. These are delicious. I love making things myself, I love it even more when they are not difficult. So although I will still buy the odd pack of Monte Carlos (I am human after all, sometimes even I don't feel like cooking), I now have a recipe that is simple, delicious and loved by my family.

Here is my childhood memory on a plate. These always make me smile.

Recipe

Recipe adapted from The Australian Women's Weekly Cookbook 'High Tea'

Makes 30

185g unsalted butter, softened
1 teaspoon vanilla extract
110g light brown sugar
1 egg
185g self raising flour
110g plain flour
40g desiccated coconut
160g raspberry jam (conserve)

Cream filling:
60g unsalted butter, softened
120g icing sugar (sifted)
1/2 teaspoon vanilla extract
2 teaspoons milk

Preheat oven to 160C. Grease and line with baking paper two baking trays.

Beat the butter, extract and sugar in a small bowl of an electric mixer until light and fluffy. Add egg, beat until combined.

Using a spoon, stir in flours and coconut.

Shape level teaspoons of dough into oval shapes (I tend to make round ones, easier. You just roll the dough into a ball, then flatten slightly when you place it on the baking tray). Place about 4cm apart on baking trays. Using a fork, scratch the surface of the biscuit to get a rough finish.

Bake the biscuits for 12-16 minutes or until golden brown and cooked to your liking (at 12 minutes the biscuits are quite soft to bite, so experiment with how you like them. The longer you bake, the crisper the biscuit should be). Cool on trays.

Cream filling: Beat butter and sugar in a small bowl with electric mixer until light and fluffy. Beat in extract and milk.

Place 1/2 teaspoon of jam in the centre of half the biscuits. Place 1/2 teaspoon of the cream filling on the remaining biscuits. Gently press the jam and cream filled biscuits together.

Alternatively you can fold the jam through the cream filling, then spread 1 teaspoon of the filling to 1/2 of the biscuits, then sandwich together with the plain remaining biscuits.

Enjoy!

Find the recipe at www.whatscookingella.com/monte-carlos.html
Pin it: www.pinterest.com/pin/399413060677493235/

I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.