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Montecarlo Biscuits

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Ingredients
  Butter 4 Ounce, softened (125 Gram)
  Brown sugar 5 1⁄2 Ounce (1 Cup, 170 Gram)
  Vanilla essence 2 Teaspoon
  Egg 1 , lightly beaten
  Plain flour 4 Ounce, sifted (1 Cup, 125 Gram)
  Self-raising flour 2 Ounce, sifted (1/2 Cup, 60 Gram)
  Desiccated coconut 3 Ounce (90 Gram)
  Rolled oats 2 1⁄2 Ounce (3/4 Cup, 75 Gram)
  Raspberry jam 5 Ounce (1/2 Cup, 155 Gram)
For butter cream
  Butter 2 Ounce, softened (60 Gram)
  Icing sugar 2 1⁄2 Ounce (1/2 Cup, 75 Gram)
  Vanilla essence 1 Teaspoon
Directions

1. Place butter, brown sugar and vanilla essence in a bowl and beat until light and fluffy. Add egg, plain flour, self-raising flour, coconut and rolled oats and mix well to combine.
2. Roll tablespoons of mixture into balls, place on greased baking trays and flatten slightly with a fork. Bake at 190°C/375°F/Gas 5 for 12 minutes or until biscuits are golden. Transfer to wire racks to cool.
3. To make butter cream, place butter, icing sugar and vanilla essence in a bowl and beat until light and fluffy. Spread half the biscuits with raspberry jam and top with butter cream. Top with remaining biscuits.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Interest: 
Holiday, Healthy
Ingredient: 
Coconut
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes

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