Monte Carlo Biscuits

125g butter, softened

125g sugar

3 teaspoons golden syrup

1 egg

1 tablespoon desiccated coconut

250g self raising flour

For the filling

60g butter, softened

1½ cups icing sugar (200g approx.)

½ teaspoon vanilla extract or essence

Boiling water

½ cup firm set raspberry jam

Method

Heat oven to 150 degrees C (fan forced). Grease two baking trays or line with baking paper.

Whisk the butter, sugar and golden syrup together, then whisk in the egg until well combined.

Fold in the coconut and flour with a metal spoon.

Leave to stand 5 minutes, then roll into walnut sized balls and place on the trays, allowing room for spreading.

Flatten slightly with a fork that has been repeatedly dipped in flour.

Bake for 15 minutes or until light golden brown.

Allow to cool on trays for 5 minutes, then remove to a wire rack to cool completely. (Repeat with remaining mixture if there is any.)

For the filling

Mix the softened butter with the icing sugar and vanilla and enough boiling water to make a smooth spreading consistency.

Spread half of the biscuits’ bases with raspberry jam and about ½ to 1 teaspoon of icing on the others.

Pair the jam biscuits with the iced biscuits and join together.  Leave to set completely.

Store in an airtight container for up to one week.

Hint – Biscuits can be successfully frozen.