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Monte Carlo Biscuits Recipe

Home > Sydney > Recipes
by Maggie Szabo (subscribe)
I'm a chef and a writer and love being inspired. What inspires you?
Published July 31st 2012
Nothing beats a good cuppa with one or two (or three) homemade biscuits. This recipe is very easy to make, and even easier to eat so no doubt you'll know the recipe by heart very soon!

Firstly, mix together 185g softened butter with 1/2 cup brown sugar until light and fluffy.
Mix butter and sugar together
Then add one egg and one teaspoon of vanilla essence.
Then mix in 1 and a half cups of self raising flour, 3/4 cup of plain flour and 1/2 cup of dessicated coconut.
When this is mixed together well, roll teaspoonsful of the mix into balls and squash slightly. Place onto a greased baking tray and flatten lightly with a fork before popping the tray into a preheated moderate oven for about 12 to 15 minutes.
Place biscuits a few centimetres away from each other

When the biscuits are completely cooled, smear a little jam (raspberry or strawberry tastes best) on the flat sides and join two biscuits together with a little butter cream. Make this by combining 60g butter, one cup icing sugar, one teaspoon of vanilla and two teaspoons of milk.

Apparently these biscuits can last, in a sealed container for up to a week, but they have no such life span in my house. Three days tops. Enjoy!
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