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I made a batch of retro Monte Carlo’s for the Biscuit of the Day at work. They were sold out by midday and were very well received. They are super easy to make, and the biscuit base can be frozen in log form and sliced/baked/jam’d/iced as required. The biscuit really benefits from a nice tasty honey - something that has a bit of a kick like a Tasmanian leatherwood. Some other recipes call for coconut in the mix, but I didn’t want the texture in the biscuit.

Monte Carlo Biscuits
250g softened butter
1.5 cups brown sugar
2 eggs
4 tablespoons honey
Pinch of salt
4 cups self raising flour
2/3 cup raspberry jam, warmed
2 cups icing sugar
15g softened butter, extra
1 teaspoon vanilla essence
2-3 tablespoons milk

Preheat oven to 180 degrees celcius and line a biscuit tray with baking paper.

Cream butter and sugar in a mixer until fluffy. Mix in egg, honey and a pinch of salt. Fold through sifted flour.

Roll mixture into a log - more oval in shape than round. Cover with plastic wrap and allow to rest in the fridge for about 20 minutes. Uncover and slice into 1/2 cm slices. Place on tray and bake for 15 minutes or until golden brown.

While still warm brush half the biscuits with the jam. Set aside to cool.

Sift icing sugar into a bowl. Add butter and vanilla essence. Mix in enough milk to form a thick icing (don’t thin it down too much, else when you bite into the biscuit you’ll have icing ooze). Spread the other half of the biscuits with the icing and sandwich together.

Lightly sprinkle with icing sugar before serving.

Makes about 20 biscuits.

Written by mellie on March 17th, 2006 | Tags: Uncategorized | Category: Uncategorized |  Print This Post |  Email This Post | Subscribe to comments | Leave a comment | Trackback URL