I love baking! No matter how sick, tired or busy I am you can always find something freshly baked in my kitchen. I know for a lot of people baking is a chore but for me it is my relaxation and if I cannot cook I get antsy 🙂
Even though I am unable to eat a lot of the foods I bake I am more than happy to share with those around me. My family has their favourites and tend to not stray too far from them. I love that I am surrounded by willing taste testers who are more than happy to try out any new recipe I come across. You know who you all are 🙂
So what does one do when they are woken up at 3.13 am by an annoyed digestive system – they bake homemade Monte Carlos 🙂
I did sneak one (even knowing that after paying the price for eating something on the do not eat list yesterday that eating more from that list might and will cause more trouble….) and all I can say is I’m glad I sent the leftovers home with a very special friend.
Monte Carlos
Biscuit
- 185 grams softened Butter
- 1/3 cup Coconut Sugar
- 1 Egg
- 1/2 cup Coconut
- 1 1/4 cup Self Raising Flour
- 3/4 cup Plain Flour
- 1 teaspoon Vanilla Paste
Preheat oven to 180 degrees celsius. Using a bench mixer, hand beaters or a trusty wooden spoon cream the butter and sugar together until smooth. Add the egg and vanilla. Add the flour and coconut and continue to mix until combined. Roll tablespoons of mixture into balls and place on a lined baking tray. Leave a little space around each ball of dough as they will spread a little as they bake. Dampen a fork and gently flatten each biscuit. Bake for 10-12 minutes. Transfer to a wire rack and allow to cool completely.
Buttercream Icing
- 75 grams softened Butter
- 1 1/4 cups pure Icing Sugar
- 1-2 teaspoons Milk
Combine butter and icing sugar in a bowl. Whisk until light and fluffy – adding milk as needed.
I scrape Raspberry Jam through a sieve to remove the seeds then spoon a teaspoon onto a biscuit. Spread some buttercream on another and gently press the two together.
Last step – sit down with a cup of tea and enjoy 🙂
These biscuits freeze well for up to 3 months.
Store in an airtight container.
