Prep 30 mins
Cook 15 mins
Posting for Fairy Nuff to have a look at. These are a very popular biscuit (cookie) in Australia, and this tastes pretty much like the bought variety.
- 185 g butter
- 1⁄2 cup brown sugar, firmly packed
- 1 egg
- 1 teaspoon vanilla
- 1 1⁄4 cups self-raising flour
- 3⁄4 cup plain flour
- 1⁄2 cup coconut
- raspberry jam or other jam
- 60 g butter
- 3⁄4 cup icing sugar
- 1⁄2 teaspoon vanilla
- 2 teaspoons milk
- Cream the butter and sugar until light and fluffy, add the egg and vanilla and beat well.
- Add sifted dry ingredients and coconut, mix well.
- Roll teaspoonfuls of mixture into balls, shape into ovals and place on lightly greased oven trays, rough up the surface with the back of a fork.
- Bake in a moderate oven 10 to 15 minutes or until golden brown.
- Remove from the oven and cool on a wire rack.
- Put a teaspoon of jam in the centre of half the bisuits (cookies) and a teaspoon of prepared filling in centre of other half of biscuits (cookies).
- Press the two halves gently together.
- Cream butter and sifted icing sugar until light and fluffy, add the vanilla, add the milk gradually, beating well.
I tried Monte Carlos for the first time and loved them so I tried making them for a bake-off at work. This was the recipe I used and I won the bake-off, they were delicious!
Delicious! I used shredded coconut because that's what I had on hand. I got 15 sandwiched biscuits from this recipe. I will add more icing sugar to the filling mixture next time to get a fluffier filling. I subbed vegan spread for the butter and Ogran 'No Egg' for the egg.
These biccies taste far better than the bought variety. I am pleased to have found a recipe as I used to make them years ago and lost the recipe - this is the exact same recipe I lost. BEAUTIFUL BICCIES!!!