My kids just love Monte Carlos, so when I came across this recipe from an old Family Circle book (Step By Step biscuits and slices) we decided to give it a whirl. I’m very glad we did, because they are delicious. They call them Monte Creams, but that could be for copyright reasons. Give them a go, you won’t regret it! The amount I’ve done below id a double batch – given you sandwich them together I think it’s worth making twice as many, otherwise the end result looks a little paltry.
250 grams butter
1 cup sugar
½ cup milk
3 cups self raising flour
½ cup custard powder
2/3 cup dessicated coconut
75 grams butter
2/3 cup icing sugar
2 teaspoons milk
- Preheat oven to 180 degrees C. Line 4 baking trays with baking paper. Cream the butter and sugar together until light and fluffy. Add the milk and mix well – don’t worry if it curdles a bit. Stir in the remaining ingredients until a soft dough is formed.
- Roll the dough into small, even balls and flatten slightly with a fork (If you dip the fork into flour and tap off the excess it will stop the fork from sticking to the dough).
- Bake for 10 =-15 minutes, depending on whether you want them soft or crunchy. Allow to cook on a wire rack.
- To make the buttercream beat the butter with electric mixtures until very pale. Add the milk and icing sugar and mix until well combined. Spread a little jam on half the biscuits, the buttercream on the other then sandwich together.