Homemade Monte Carlo biscuits recipe
- 250g butter, at room temperature
- 1 cup brown sugar, firmly packed
- 2 tsp vanilla essence
- 2 cups self raising flour
- 1 cup plain flour
- 2/3 cup custard powder
- 2/3 cup desiccated coconut
- ½ cup milk
- 50g butter, softened
- ½ cup icing sugar
- 2 tbsp strawberry or raspberry jam
Preheat oven to 160°C fan-forced -180°C for a non-fan-forced oven.
Cream the butter and sugar together until light and cream.
Sift the flours and custard powder over the top.
Add coconut, and mix together with spatula or spoon until well combined.
Roll mixture into balls, no bigger than a 50 cent piece, and place on greased tray.
Bake for 10-15 minutes until bottoms are brown, and tops are golden. They will still be soft in the centre.
Leave to cool. Set aside.
Make the icing by combining all ingredients and mixing with electric beater or stand beater until well combined and a creamy consistency.
Place like-sized biscuits in pairs and then ice one side, in the centre with about ½ cm gap around the edges, put the other side on, and squeeze together to stick.
Store in airtight container for up to a week, or freeze if eating ahead.
- The kids love to get involved in making these biscuits – especially when it comes to assembling them with the icing!
- This is great party food or for a pink ribbon fundraiser, or a plate to take to a party or fete.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.