Homemade Monte Carlo Biscuits - Create Bake Make

Updated at: Sat, 10 Feb 2024 23:09:25 GMT

Step 1

Preheat your oven to 180 degrees celsius (fan-forced)and line two trays with baking paper.

Step 2

Place softened butter along with the brown sugar into the bowl of an electric mixture and beat for approximately 8 minutes until pale and smooth.

Step 3

Add 1 teaspoon of vanilla extract and the egg and mix to combine.

Step 4

Add the self raising flour, plain flour and desiccated coconut and mix on a low speed until just combined.

Step 5

Use a tablespoon to scoop up the mixture and gently roll into little balls before placing on the baking trays. Repeat until you have used all of the mixture.

Step 6

Gently press down on the top of the balls with the back of a fork to flatten, before placing the baking trays into the oven to bake for 10 - 12 minutes.

Step 7

Let the Monte Carlo Biscuits cool on the baking trays for 10 minutes before carefully transferring to a wire rack to cool completely.

Step 8

To make the buttercream filling, place 60g of softened butter, ½ teaspoon of vanilla extract and the icing sugar mixture into the bowl of an electric mixer and beat for 3 -4 minutes or until pale and combined.

Step 9

Smear a teaspoon of the buttercream onto the back of one biscuit and a teaspoon of raspberry jam onto the back of another biscuit and sandwich together. Repeat until you have used all of the biscuits

Step 10

Preheat your oven to 180 degrees celsius (fan-forced)and line two trays with baking paper.

Step 11

Place 125g of softened butter the brown sugar into your Thermomix bowl (with the butterfly attached) and mix for 30 seconds on speed 3 to combine. Scrape down the sides and mix for a further 20 seconds on speed 3 or until pale and creamy.

Step 12

Add 1 teaspoon of vanilla extract and the egg to your Thermomix bowl and mix for 10 seconds on speed 3.

Step 13

REMOVE THE BUTTERFLY ATTACHMENT and add the self raising flour, flour and desiccated coconut to your Thermomix bowl and mix for 30 seconds using the ‘kneading’ function.

Step 14

Use a tablespoon to scoop up the mixture and gently roll into little balls before placing on the baking trays. Repeat until you have used all of the mixture.

Step 15

Gently press down on the top of the balls with the back of a fork to flatten, before placing the baking trays into the oven to bake for 10 – 12 minutes.

Step 16

Let the Monte Carlo Biscuits cool on the baking trays for 10 minutes before carefully transferring to a wire rack to cool completely.

Step 17

To make the buttercream filling, place 60g of softened butter, ½ teaspoon of vanilla extract and the icing sugar mixture into a clean Thermomix bowl with the butterfly attached and mix for 30 seconds on speed 3.

Step 18

Scrape down the sides and mix for a further 10 seconds speed 3 or until the buttercream is pale and creamy.

Step 19

Smear a teaspoon of the buttercream onto the back of one biscuit and a teaspoon of raspberry jam onto the back of another biscuit and sandwich together. Repeat until you have used all of the biscuits

Step 20

Notes

Step 21

Butter needs to be softened, otherwise it will not combine as well with the sugar and other .

Step 22

To store, place in an airtight container and store in a cool dry place for up to five days.

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