The Re-Charge Of The Light Brigade
(A)Tack The Block

Friday Food: Monte Carlo Biscuits

As promised, Monte Carlo biscuits. Once again from Sally Wise's Sweet book. The recipe says it makes 20 paired biscuits, I made 16. I made each individual biscuit 3 teaspoons or a UK/USA tablespoon. I used the same method as last week with the Kingston biscuits, but with a big dessert spoon.

I softened the butter and should have heated the egg for 10-15 seconds in the microwave because it was -2*C outside when I was making these and it was hard to get the mixture to cream: it kept getting cold!!

The vanilla filling is generous, but I think the biscuits needed a minute or two more than the recipe said. It is also important to let them rest on the tray for 5 minutes after they come out of the oven. If you try to do anything to them, they are so soft they deform.

They will keep for a week in an airtight container. 

 

Monte Carlo Biscuits   makes 16-20 paired biscuits

  • 125g softened butter
  • 125g caster sugar
  • 2 tspn golden syrup
  • 1 egg
  • 250g self raising flour
  • 1 tbspn dessicated coconut

Vanilla filling

  • 60g softened butter
  • 1 1/2 cups pure icing sugar, sifted
  • 1/2  tspn vanilla extract- I used 1 tspn, I like vanilla
  • boiling water as needed
  •  and 1/3 cup firmly set raspberry jam

Preheat the oven to 150*C and grease and line two trays.

Creaming and the egg
Cream the butter, sugar and golden syrup. It takes about 5 minutes and it will be pale and creamy. Add the egg and beat for a few seconds till combined.

Adding dry ingredients
Mix the sifted flour and coconut and then add to the creamed butter mixture. Fold in with a spoon. I then abandoned the spoon and used my hand to make the biscuit dough come together.

Making biscuits
Either by measuring with a spoon or by eye, divide the dough up into portions. Roll into balls and place on the tray. Leave a little room for the biscuits to spread and flatten each one slightly with a fork dipped in flour.

Baking, cooling, pairing
Bake for 15 minutes or until lightly golden in colour. Rest on the tray for 5 minute and then cool on a rack. When cool, pair biscuits of a similar size.

Vanilla filling
While the biscuits are cooling make the vanilla filling by combining the softened butter, sifted icing sugar and vanilla in a bowl. Mix together and add boiling water a little at a time until the mixture comes together smoothly and will be easy to spread. If it does set a little before you use it all, add a dash more boiling water.

Jamming, filling
Spread jam on one half the biscuits and then the vanilla filling on the matching pairs. I found dipping the knife into hot water as I spread the vanilla filling really helped. Then sandwich the biscuits gently together.

Eat with a cup of tea or coffee, and these are biscuits I can eat but I gave them all to the doctors and nurses at the Animal Medical Centre!!

Monte carlos

Comments

Dianne

Oh my, they look so heavenly and delicious! I'm suddenly ravenous for one of them.

drkknits

i just really need that book. really really badly.

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