Monday, 5 July 2010

Mmmm Monte Carlos

Well these would have to be one of my favourite biscuits and they don't last
too long in our house. They can be a bit fiddly the first time, but are well
worth it, once you get the hang it's like a production line.
This recipe is from the Woman's Weekly Big Book of Beautiful Biscuits.

185g (6oz) butter (or Marg)
1/2 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla
1 1/4 cups SR Flour
3/4 cup plain Flour
1/2 cup coconut
raspberry or other jam (I mainly use strawberry)

60g (2oz) butter or marg
1/2 cup icing sugar
1/2 teaspoon vanilla
2 teaspoons milk

Cream butter and sugar until light and fluffy,
add egg and vanilla and beat well. Add
sifted dry ingredients (I don't bother sifting)
and coconut and mix well. Roll teaspoonfulls
of mixture into balls, shape into ovals and
place on lightly greased oven trays (i just
have a tray with glad bake on) rough up
surface with a fork. Bake in a moderate
oven 10 to 15 minutes or until golden
brown. Remove from oven, cool on wire
rack. Put a teaspoon of jam and a
teaspoon of prepared filling in centre
of half the biscuits. Top with remaining
halves, press together lightly.
FILLING - Cream butter and sifted icing
sugar (I don't sift) until light and fluffy,
add vanilla, gradually add milk, beat well.

This recipe makes 25 complete biscuits.
It doubles and triples really well and the
biscuits also freeze really well.

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