Monte Carlos

Preheat oven to 180C and line 2 baking trays with baking paper.

• 185 g butter
• 1 tsp vanilla extract
• 110 g brown sugar
• 1 egg

Beat together wet ingredients in a large bowl.

• 185 g self-raising flour
• 110 g plain flour
• 40 g dessicated coconut

Add dry ingredients to the wet ingredients and stir with wooden spoon until combined.

Roll tablespoons of mixture into oval shapes and place 2.5cm apart on trays. Bake for 15 minutes, and cool on tray for 5 minutes. Let cool on a rack.

If baking in hot weather, they may benefit from sitting in the fridge before baking, as they are very buttery.

• 60 g butter, softened
• 120 g icing sugar
• 1/2 tsp vanilla extract
• 2 tsp milk
• 80 g raspberry jam

Beat ingredients except jam in a bowl until pale and fluffy.

Smear icing and jam onto biscuits and sandwich them. Eat with a cup of tea.

Personal Recipe Notes

08/08/2022 everyone at work absolutely loved this recipe! It made more like 36 rather large biscuits, and I almost ran out of icing.