25 March 2014

31 Days of MOO No. 25 - Monte Carlos

Monte Carlos are an old Australian favourite, Arnotts sure picked a winner when they added these delicious coconut and raspberry cream biscuits to their Assorted Creams range.

We Aussies buy them and enjoy them, but why? You can MOO Monte Carolos, really you can. And they are so easy; yet another thing we love that we've been conned into thinking we can only buy. So get out your mixing bowls and biscuit sheets, flour and butter and MOO them. And say "no" to buying these delicious biscuits because you can MOO them.

This recipe was submitted by Bridie West, and it's become a favourite in our house. When you serve homemade monte carlos to visitors with their cup of tea they are suitable impressed - another thing we've been brainwashed into believing we have to buy.

Cross them off your shopping list, get out the ingredients and have a go at making your own. I guarantee you won't ever want to buy them again (sorry Arnotts, but MOOing is better).

The recipe makes about 25 biscuits and doubles really well also.

Monte Carlos

185g butter
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1-1/4 cup self-raising flour
3/4 cup plain flour
½ cup coconut

60g butter
¾ cup icing sugar
½ teaspoon vanilla
2 teaspoons milk
raspberry jam

Pre-heat oven to 180 degrees Celsius. Line biscuit trays with baking paper.

Cream butter and sugar until light and fluffy, add egg and vanilla, beat well.

Add sifted dry ingredients and coconut, mix well.

Roll teaspoonsful of mixture into balls. Put on lightly greased oven trays, gently press down with a fork.

Bake 10 to 15 minutes or until golden brown.

Remove from oven, cool on wire rack.

While the biscuits are cooling prepare the filling.  Combine the butter, icing sugar, vanilla and milk, mixing together until smooth.

To assemble, put a teaspoon of jam and a teaspoon of prepared mock cream in centre of half the biscuits. Top with remaining halves, press together lightly.

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