Recipe Scene: Monte Carlos

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




  1. 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.
  2. 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).
  3. Bake for 10 =-15 minutes, depending on whether you want them soft or crunchy. Allow to cook on a wire rack.
  4. 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.



About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

Be the first to comment

Leave a Reply

Your email address will not be published.