OMG – It’s Catherine Roberts’ Monte Carlo Biscuits
We’d like to introduce you to another wonderful recipe from our short-list from our OMG – It’s a Kitchen Aid competition.
These Monte Carlo biscuits were Catherine’s grandmothers favourite biscuits to bake. She handed the recipe down to Catherine who makes them often.
I made these biscuits yesterday. This is an excellent recipe to add to your repertoire as they are a fairly easy biscuit to bake, they require just regular ingredients that you would find in your fridge and pantry, and they are inexpensive; yet, the results are amazing.
The recipe makes around 20 biscuits. I found I had a lot of filling leftover and I’m sure you could probably halve the amount stated – unless you like to snack on leftover icing (it is very delicious). Catherine sandwiches her biscuits together with strawberry jam but I used raspberry because that’s what I had in my fridge.
Catherine says the mixture can freeze for up to three months and once she’s made the biscuits she keeps them in the fridge but warns they don’t last long.
The biscuits were enjoyed by everyone in my family and Arabella boxed up the remaining few to share with friends at school.
Monte Carlo Biscuits:
Makes: 20 biscuits
Degree of Difficulty: 2/5
Cost: Quite minimal as most of the ingredients could be found in your own fridge and pantry.
- 200g butter
- 2/3 cup caster sugar
- 1 tspn vanilla exract
- 1 egg
- 1 1/2 cups self raising flour
- 3/4 cup plain flour
- 3/4 cup coconut
- 100 gm butter
- 3 cups icing sugar
- 1 tbspn vanilla extract
- 2-3 tbspns milk
- strawberry or raspberry jam
Preheat oven to 180C.
Line 2 baking trays with baking paper.
Cream the butter and sugar until light and fluffy. Add vanilla and egg and beat until well combined. Add flours and coconut to butter mixture, mixing well with your hands.
Roll the mixture into little balls and place on baking trays. Slightly flatten balls with a fork to give that rough Monte Carlos look.
Place in oven for 12-15 mins.
Remove biscuits from the oven and allow to harden on trays for 5 mins. Place on a wire rack and allow to cool. Join together with filling and jam.
For the Filling:
Beat butter, sugar and vanilla together until light and fluffy. Add enough milk to make a smooth consistency. Refrigerate until ready to use.
Thank you Catherine for sharing your recipe with us.