Monte carlos

These are one of our family favourites. The texture of the biscuit is slightly soft and delightfully chewy, paired with the tart raspberry jam and the creamy smooth vanilla filling.

Monte carlos

190g butter at room temperature

1 tsp vanilla essence

125g brown sugar

1 large egg

150g self raising flour

100g plain flour

¼ (quarter) tsp bicarb soda

75g fine dessicated coconut

½ (half) cup raspberry jam

cream filling:

75g butter

½ (half) tsp vanilla essence

2 tsp milk

190g icing sugar

Preheat oven to 180C.

Beat butter, vanilla and sugar with an electric mixer until just combined. Add egg and beat to combine.

Sift flours with bicarb soda and add to butter mixture in two batches, alternating with coconut. Mix well.

Roll 2 tsp of mixture into ovals, place on lined oven trays and flatten slightly with the back of a fork. Allow room for spreading.

Bake for 7-10 minutes.

Remove and cool on trays for a few minutes to firm up, then lift onto wire racks to cool completely.

To make the filling, beat butter, vanilla, milk and icing sugar in a small bowl until fluffy.

Place a small amount of raspberry jam on the flat side of one biscuit and spread some icing on the flat side of a similar size biscuit. Sandwich both biscuits together. Repeat with remaining biscuits.

Makes 28 filled biscuits.