Name: Monte Carlos
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Ingredients: 125g butter, softened; 59.40 gm brown sugar; 4.40 gm vanilla essence; 1 egg; 112.50 gm self raising flour; 125.00 ml plain flour; 28.05 gm desiccated coconut; 1/2 raspberry jam; 60g butter, softened; 112.50 gm icing sugar mixture; 2.20 gm vanilla essence

Monte Carlos

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Prep Time:
30 minutes

Cook Time:
15 minutes

Total Time:
45 minutes

Indulge in nostalgic Monte Carlo cookies, a timeless crowd favorite!

Ingredients:

125g butter, softened
59.40 gm brown sugar
4.40 gm vanilla essence
1 egg
112.50 gm self raising flour
125.00 ml plain flour
28.05 gm desiccated coconut
1/2 raspberry jam
60g butter, softened
112.50 gm icing sugar mixture
2.20 gm vanilla essence

Instructions:

Preheat your oven to 180C/160C fan-forced and prepare 3 baking trays with baking paper.
Whip butter, sugar, and essence with an electric mixer until fluffy. Incorporate egg and beat until combined. Sift flours over the mixture and stir to combine. Fold in coconut.
Shape heaped teaspoons of the mixture into balls and arrange them on trays with a 3cm space in between. Gently flatten each biscuit to 1cm thickness using a fork dipped in flour, creating a criss-cross pattern on top. Bake until light golden, about 12 to 15 minutes. Let them cool on the trays for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the buttercream: With an electric mixer, whip butter, sugar, and vanilla until fluffy. Assemble biscuits with 1 teaspoon jam and 1 teaspoon buttercream. Enjoy!

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