:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/V1L7XUIanyKDxXVlueuj/3eff8c10884eb5ca87f90d9c2d0768.png "Homemade Classic Monte Carlo Biscuit")
Homemade Classic Monte Carlo Biscuit
Monte Carlo Biscuits are a classic Australian treat that combine two buttery biscuits with a layer of sweet, creamy filling. They are perfect for enjoying with a cup of tea or a cold glass of milk. This recipe will yield approximately 15 servings, perfect for sharing during a family gathering or saving for a special treat throughout the week.
Ingredients
For the biscuits:
- 125 gms of unsalted butter (at room temperature)
- 100 gms of granulated sugar
- 1 teaspoon of Vanilla Extract
- 1 large Egg
- 250 gms of self-rising flour
- A pinch of salt
- Raspberry jam for filling, half a teaspoon per biscuit
For the cream:
- 60 gms of unsalted butter (at room temperature)
- 120 gms of confectioners' sugar
- 1 teaspoon of Vanilla Extract
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Directions
Preheat your oven to 180°C and line two baking trays with parchment paper.
Cream the butter and sugar together in a bowl until pale and fluffy.
Add the vanilla extract and egg to the butter mixture, beating well.
Add the self-rising flour and a pinch of salt, mixing to form a firm dough.
Form the dough into small balls (1 inch in diameter), place them on the tray, and flatten them slightly with a fork.
Bake for 10-12 minutes or until lightly golden. Allow the biscuits to cool on the tray.
While the biscuits are cooling, prepare the cream by beating the butter and confectioners' sugar until smooth. Add the vanilla extract and continue to beat until light and fluffy.
Once the biscuits have cooled, spread a layer of cream on one biscuit, and a layer of raspberry jam on another.
Sandwich the biscuits together, repeating the process until all biscuits are paired.
Serve with a cup of tea or coffee, or store in an airtight container for up to one week.
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