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Monte Carlo

Decided to do some baking today ... inspiration by Tassiesim ... recipe from the Australian Womens Weekly.

 

185g butter

½ cup brown sugar, firmly packed

1 egg

1 tsp vanilla

1¼ cups self-raising flour

¾ cup plain flour

½ cup coconut

raspberry or other jam

 

FILLING

60g butter

¾ cup icing sugar

½ tsp vanilla

2 tsp milk

Cream butter and sugar until light and fluffy, add egg and vanilla, beat well. Add sifted dry ingredients and coconut, mix well. Roll teaspoonfuls of mixture into balls, shape into ovals and place on lightly greased oven trays, rough up surface with back of fork. Bake in moderate oven for 10 to 15 minutes or until golden brown. Remove from oven, cool on wire rack. Put a tsp of jam and a tsp of prepared filling in centre of half the biscuits. Top with remaining halves and press together lightly.

 

FILLING: Cream butter and sifted icing sugar until light and fluffy, add vanilla, gradually add milk, beat well.

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Taken on September 26, 2010