Sometimes called Monte Creams, these biscuits are a family favourite. Crunchy cookies sandwiched with strawberry or raspberry jam and buttercream. Quite an explosion of textures and flavours in every bite and so very easy to make in your Thermomix!
Monte Carlo Biscuits
Author: The Bush Gourmand
Recipe type: Biscuits
: Australian
Ingredients
- 125g butter, softened
- 125g caster sugar (I reduce to 100g)
- 3 Tbsp milk
- 185g SR Flour
- 30g cornflour
- 30g dessicated coconut (see notes)
- 1 tsp vanilla
Buttercream
- 85g icing sugar
- 75g butter, softened
- vanilla to taste
Method
- Preheat oven to 180C
- Line 2 trays with baking paper
- Place butter and sugar into bowl. Mix 40 seconds/speed 3.5.
- Scrape down.
- Add milk and mix again, bringing up to speed 3.5 slowly, for 30 seconds.
- Add remaining ingredients and mix on dough setting for 20 seconds.
- Roll 2 teaspoonsful of dough into balls and place onto trays, leaving a little room to spread.
- Press down gently with a fork - dust with cornflour or icing sugar to stop sticking.
- Bake 15 - 20 minutes or until light golden.
- Cool on a wire rack while making buttercream filling.
Buttercream
- Mix icing sugar and butter for 30 seconds, gradually increasing to speed 3-4.
- Scrape down and repeat until smooth and creamy.
- Spread jam on one biscuit and buttercream on the other, then join together gently.
