Monte Carlo biscuits

6 June 2018
As promised, here is a recipe for an Australian biscuit called the Monte Carlo. I think they started selling Monte Carlos in the 1920s and when I was born in the late 1940s, they were a firmly established favourite for morning or afternoon tea.  Basically they're two butter biscuits sandwiched together with the help of butter cream and raspberry jam. Most people buy their Monte Carlos and I'm guessing they're thought of nowadays as being slightly old fashioned, but no matter, that is what I specialise in. 😊  I think you'll find that the homemade MC will win you over.



I've based my recipe on the one that appears in The Country Table cookbook. However it doesn't list golden syrup or honey as an ingredient and I think that should be part of it, so I've added a runny sugar to my biscuits. Please use honey, maple syrup, golden syrup or molasses, whatever you have on hand. Remember though that a molasses MC will have a stronger flavour.

Raspberry jam is the traditional favourite but I use any red jam. My latest have plum jam.





Biscuits
185 g butter at room temperature
½ cup brown sugar
1 tablespoon honey or syrup
1 egg
1 teaspoon vanilla
1 cup self raising flour - sifted
1 cup plain flour - sifted
½ teaspoon bicarb soda/baking soda
½ cup desiccated coconut

Filling
60 g butter at room temperature
¾ cup icing sugar - sifted
½ teaspoon vanilla
2 teaspoons milk

  1. Preheat oven to 180C.
  2. Line two trays with baking paper.
  3. Cream the butter and sugar until light and fluffy.
  4. Add the honey/syrup, egg and vanilla and beat well.
  5. Add the sifted flours, bicarb soda and coconut and mix in with a wooden spoon.
  6. Roll teaspoonfuls of the mixture into balls and place on the trays.
  7. Press the balls down with your fingers then run a fork over the top to roughen the surface. 
  8. Bake for 10 minutes or until golden.
  9. Remove from oven and leave on the trays for 5 minutes.
  10. Place on a wire rack to cool completely.

To make the filling:

  1. Cream the butter and sifted icing sugar together until light and fluffy.
  2. Add vanilla.
  3. Gradually add the milk and beat well.
  4. Spread teaspoon of jam onto half the biscuits.
  5. Spread teaspoon of buttercream on the other half and press the two sides together.

Store in an airtight container in the fridge.