Monte carlo biscuits

Monte carlo biscuits.
Monte carlo biscuits. Photo: Marina Oliphant

A classic combination of coconut biscuit sandwiched with raspberry jam and a creamy vanilla icing.


190g butter, at room temperature

1 tsp vanilla essence

125g brown sugar

1 large egg

150g self-raising flour

100g plain flour

½ tsp bicarb soda

75g dessicated coconut

½ cup raspberry jam

For the cream filling

75g butter

½ tsp vanilla essence

2 tsp milk

190g icing sugar


Preheat oven to 180C.

Beat butter, vanilla and sugar with an electric mixer until just combined. Add egg and beat to combine.

Sift flours with bicarb soda and add to butter mixture in two batches, alternating with coconut. Mix well.

Roll two teaspoons of mixture into ovals, place on lined oven trays and flatten slightly with the back of a fork. Allow room for spreading.

Bake for seven minutes to 10 minutes. Remove and cool on trays for a few minutes to cool completely.

To make the filling, beat butter, vanilla , milk and icing sugar, in a small bowl until fluffy.

Place a small amount of raspberry jam on the flat side of one biscuit and spread some icing on the flat side of a similar-sized biscuit.

Sandwich biscuits together. Repeat with remaining biscuits.