Food & Drink

How to bake your own Monte Carlo biscuits

INGREDIENTS

Biscuit

  • 125g butter, softened
  • ½ cup (125g) caster sugar
  • ½ tsp finely grated lemon rind
  • 1 tsp vanilla essence
  • 2 tbsp golden syrup
  • 1 egg
  • 40g desiccated coconut
  • 1½ cups (240g) plain flour

Cream

  • 60g butter
  • ¾ cup (150g) pure icing sugar
  • 2 tsp milk
  • Raspberry jam

Method

  1. Preheat oven to 170°C.
  2. Line a baking sheet with baking paper.
  3. In a medium mixing bowl place butter, sugar, lemon rind, vanilla and golden syrup. Beat for approx. 1 minute. Add egg and beat for a further minute. Do not overbeat. Stir in sifted flour and coconut until well combined.
  4. Place half the dough mixture on a piece of baking paper and wrap to form a log. Repeat with remaining dough mixture.
  5. Place in refrigerator for 15 minutes or until slightly firm. Using a serrated knife, cut into 8mm slices. Place on baking sheet and bake for 14 mins or until golden.
  6. Allow to cool on tray for 5 minutes, then place on a cooling rack to cool.
  7. For the cream filling, place butter, sugar and milk in a medium bowl and beat until light and fluffy.
  8. Sandwich cooled biscuits with jam and cream.
Article orignally published by Arnott's.