Monte Carlo Biscuits

Soft honey and coconut Monte Carlo biscuits filled with vanilla buttercream and raspberry jam. A homemade version of the classic Aussie favourite, slightly larger and more generous.

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Course: afternoon tea, Biscuit, Cookie, morning tea

Cuisine: Australian

Keyword: Aussie Beef Rissoles, Cream Filled Biscuits, Monte Carlo Biscuit

Prep Time: 20

Cook Time: 15

Total Time: 25

Servings: biscuits/ cookies

Calories: 382kcal

Equipment

Mixing Bowls
Electric mixer or hand mixe
baking trays
baking paper
Fork
Wire rack

Ingredients

Biscuits

125 g unsalted butter softened
½ cup brown sugar
1½ tbsp honey
1 tsp vanilla extract
1 egg yolk
1 cup plain flour
½ tsp baking powder
½ cup fine desiccated coconut
Pinch of salt

Filling

50 g unsalted butter softened
½ cup icing sugar
1 tsp vanilla extract
1 –2 tbsp milk
¼ cup raspberry jam

Instructions

Preheat oven to 160°C (fan-forced) and line two baking trays with baking paper.
In a mixing bowl, beat the butter and brown sugar until light and creamy (2–3 minutes).
Add the honey, vanilla and egg yolk and mix until well combined.
In a separate bowl, combine the flour, baking powder, desiccated coconut and salt.
Add the dry ingredients to the butter mixture and mix until a soft dough forms.
Refrigerate the dough for 15 minutes to firm up slightly.
Divide the dough into 16 equal portions. Roll each into a short oval shape (about 4–5 cm long) and place onto the trays, leaving enough space between each (biscuits will spread).
Lightly flatten each biscuit, then gently drag a fork across the tops to create ridges (do not press down too hard).
Place the trays in the fridge for 5–10 minutes before baking.
Bake for 12–15 minutes, or until the biscuits are set but still pale.
Leave the biscuits on the trays for 5–10 minutes, then transfer to a wire rack to cool completely.
In a clean bowl, beat the butter, icing sugar and vanilla until light and fluffy. Add milk a little at a time until soft and spreadable.
Spread buttercream onto one biscuit, add a small spoon of raspberry jam, then sandwich with another biscuit.

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