Monte Carlo Biscuits
Golden, chewy coconut biscuits sandwiched with rich vanilla buttercream and tart raspberry jam, an enduring Australian afternoon tea favourite.
- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 295 kcal
Equipment
- •electric hand mixer
- •baking trays
- •baking paper
- •mixing bowls
- •wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 295 kcal
- fat
- 13 g
- carbs
- 42 g
- fibre
- 1.5 g
- protein
- 3 g
- calories
- 295 kcal
Instructions
- 1
Preheat your oven to 180°C (160°C fan-forced) and line two large baking trays with baking paper.
- 2
Beat 125g softened butter, brown sugar, and golden syrup in a bowl until pale and creamy.
- 3
Add the egg and half the vanilla extract, beating well until completely incorporated.
- 4
Stir in the desiccated coconut, self-raising flour, and plain flour until a soft, pliable dough forms.
- 5
Roll level tablespoons of dough into twenty-four small logs and place them 3 cm apart on the trays.
- 6
Press each log lightly with a floured fork to flatten into an oval with distinct ridges.
- 7
Bake for 10 to 12 minutes until pale golden around the edges, then cool completely on a wire rack.
- 8
Beat the remaining 60g butter, icing sugar, and remaining vanilla extract in a clean bowl until fluffy.
- 9
Spread a teaspoon of raspberry jam onto the flat base of twelve cooled biscuits.
- 10
Pipe or spoon the buttercream onto the remaining twelve biscuits, then sandwich pairs gently together.
Chef's tips
Chill the dough for fifteen minutes before rolling if your kitchen is warm. Always allow the biscuits to cool completely before assembling to prevent the buttercream from melting.
Ingredient substitutions
- golden syrup → mild honey or light treacle
- raspberry jam → strawberry jam or plum jam
Storage
Store assembled biscuits in an airtight container at cool room temperature for up to four days.
Reheating
These biscuits are best enjoyed at room temperature and should not be reheated.
Common mistakes to avoid
- •Assembling biscuits while still warm, which melts the butter filling and causes it to run.
- •Overbaking the biscuits until dark brown, which loses their characteristic chewy centre.
Serving suggestions
Cooked Monte Carlo Biscuits?
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