Homemade Monte Carlo Biscuits

Total Time: 1 hour 15 minutes (including chilling & cooling)
Active Prep Time: 25 minutes
Baking Time: 12-14 minutes per batch
Skill Level: Intermediate
Yield: 12-14 sandwiched biscuits

---

Ingredients

For the Biscuits:

• 125g (4.4 oz / 1 stick + 1 tbsp) unsalted butter, softened at room temperature

• 110g (½ cup, packed) brown sugar

• 1 large egg, at room temperature

• 1 teaspoon vanilla bean paste or extract

• 185g (1¼ cups) plain all-purpose flour

• 1 teaspoon baking powder

• 35g (½ cup) desiccated coconut, plus extra for sprinkling (optional)

• 2 tablespoons milk

For the Filling:

• 60g (2.1 oz / ½ stick) unsalted butter, softened

• 80g (⅔ cup) icing sugar (powdered sugar), sifted

• 1 teaspoon vanilla bean paste or extract

• 1 tablespoon milk or cream

• 6-8 teaspoons good-quality raspberry jam

---

Equipment

• Electric mixer (hand or stand)

• Baking trays

• Parchment paper

• Medium and small mixing bowls

• Wire cooling rack

• Small spatula or piping bag

---

Instructions

Step 1: Cream Butter & Sugar

In a medium bowl using an electric mixer, beat the softened butter and brown sugar together on medium-high speed for 3-4 minutes, until the mixture is pale, creamy, and smooth.

Step 2: Incorporate Wet Ingredients

Add the egg and vanilla to the creamed mixture. Beat on medium speed for 2 minutes until fully combined and slightly fluffy. Scrape down the sides of the bowl as needed.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and desiccated coconut.

Step 4: Form the Dough

With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Once mostly combined, add the 2 tablespoons of milk and mix just until a soft dough comes together. Do not overmix.

Step 5: Chill the Dough

Turn the dough out onto a piece of plastic wrap, shape into a disc, wrap tightly, and refrigerate for 30 minutes. This firms up the dough for easier rolling and prevents the biscuits from spreading too much.

Step 6: Preheat & Prepare

While the dough chills, preheat your oven to 180°C (350°F). Line two baking trays with parchment paper.

Step 7: Roll & Cut

On a lightly floured surface, roll the chilled dough out to a thickness of about 5mm (¼ inch). Using a 6cm (2.5 inch) round cookie cutter, cut out circles. Re-roll scraps as needed. For authentic Monte Carlos, you can also cut a few with a fluted cutter.

Step 8: Bake

Place the rounds on the prepared trays, leaving about 3cm (1 inch) between them as they will spread slightly. If desired, sprinkle a pinch of extra coconut on the center of each round. Bake for 12-14 minutes, or until the edges are lightly golden and the centers are just set. They will still be soft.

Step 9: Cool

Allow the biscuits to cool on the trays for 5 minutes before transferring them carefully to a wire rack to cool completely.

Step 10: Make the Vanilla Cream

While biscuits cool, make the filling. Beat the softened butter until smooth. Gradually add the sifted icing sugar on low speed, then increase to high and beat for 2-3 minutes until very pale and fluffy. Beat in the vanilla and milk/cream until smooth and spreadable.

Step 11: Assemble the Monte Carlos

Once biscuits are completely cool, turn half of them over (flat side up). Spread each with about ½ teaspoon of raspberry jam. On the other halves, spread or pipe a generous dollop of the vanilla cream. Gently press a jam-covered biscuit and a cream-covered biscuit together. The cream should peek out slightly around the jam.

---

Baker’s Notes & Tips

• Butter Temperature is Key: Properly softened butter (able to make an indent with your finger but not melted) is crucial for the right texture.

• Uniform Thickness: Rolling the dough evenly ensures all biscuits bake at the same rate.

• Cool Completely: Assembling with warm biscuits will melt the cream filling.

• Storage: Store assembled biscuits in an airtight container at room temperature for up to 3 days. For longer storage, keep unfilled biscuits in an airtight container for up to a week and assemble just before serving.

---

Nutrition Information (Per Biscuit – based on yield of 12)