Monte Carlos

Love love love these biscuits! The recipe I used didn't specify how big to make the biscuits, so we ended up with rather large biscuits - but they tasted great nonetheless.  I was a bit worried they might have been a bit dry, but they were perfectly cooked & with a lovely soft melt in the mouth crumble. Next time I shall make try to make them in teaspoonsize balls. We used my homemade raspberry jam for this, which is tarter than store bought jam, and the tart fruitiness of the jam worked beautifully against the smooth creaminess of the buttercream and biscuit.

Ingredients

185g butter
1/2 cup brown sugar
1 egg
1 1/4 cups self-raising flour
3/4 cup plain flour
1/2 cup coconut
raspberry jam

Filling

60g butter
3/4 cup icing sugar
vanilla
2 tsps milk

Method

cream butter and sugar until fluffy, add egg and vanilla. Add sifted dry ingredients and coconut, mix well. Roll into balls, place on lightly greased tray, and roughen surgace with a fork. Bake in a moderate oven 10-15 minutes. Remove to cool.

Filling

cream butter and blend in remaining ingredients, using just enough milk to make mixture spreadable.

To assemble

spread one biscuit with jam, the other with buttercream filling. Sandwich together. Serve with tea or milk, and sigh with happines!