Monte Carlos
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 185 g | Butter | ¾ cup |
| 115 g | Brown sugar (Firmly packed) | ½ cup |
| 50 g | Egg | 1 each |
| 5 g | Vanilla Essence | 1 tsp |
| 320 g | Laucke Wallaby Flour | 2 cups |
| 13 g | Baking Powder | 2¾ tsp |
| 45 g | Coconut | ½ cup |
| Raspberry or other Jam | ||
| FILLING | ||
| 115 g | Icing Sugar | ⅞ cup |
| 60 g | Butter | 6¼ tbsp |
| 2 g | Vanilla Essence | ½ tsp |
| 15 g | Milk (liquid) | 3 tsp |
Method
Preheat oven to 190°C.
Cream butter, and sugar until light and fluffy, add egg and vanilla, and beat well.
Add sifted Laucke Wallaby Flour and the rest of the dry ingredients and coconut, mix well.
Roll teaspoonful of mixture into balls, shape into ovals and place on prepared baking trays, rough up the surface with the back of a fork.
Bake at 190°C for 10 - 15 minutes or until golden brown.
After baking, allow to cool, then pipe a spot of jam in the centre of half the biscuits, then pipe an amount of the filling on top of the jam, this should be done very carefully the filling should be enough to taste and stick the biscuits together, without squashing out the sides when pressed together lightly.
Yield approximately 25 complete biscuits.
Filling
Place Butter and Icing Sugar, into a mixing bowl and cream until light and fluffy, then add the vanilla, gradually add the milk and beat well.
