These are an old fashioned mouth-watering biscuit filled with raspberry jam and a vanilla cream.

Monte Carlos

Ingredients

• 185 g unsalted butter softened
• 1/2 cup caster sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/4 cup self-raising flour sifted
• 3/4 cup plain flour sifted
• 1/2 cup coconut

Vanilla filling

• 60 g unsalted butter
• 3/4 cup pure icing sugar sifted
• 1/2 tsp vanilla extract
• 2 tsp milk
• 1 cup raspberry jam

• Method

  • STEP 1Cream butter and caster sugar until light and fluffy.
  • STEP 2Add vanilla and egg, mix well.
  • STEP 3Add sifted flours and coconut. Mix well.
  • STEP 4Roll teaspoonfuls of mixture into balls and place on greased oven trays.
  • STEP 5Press gently down with a fork.
  • STEP 6Bake at 180C for 10-15 minutes until light golden brown.
  • STEP 7Cool on wire rack.
  • STEP 8Vanilla filling: Cream butter and icing sugar until light and fluffy.
  • STEP 9Add vanilla extract and milk. Beat well.
  • STEP 10Place a teaspoon of filling on half the biscuits.
  • STEP 11Top with a teaspoon of raspberry jam.
  • STEP 12Top with remaining halves and press gently.
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