Monte Carlos Biscuits
- Melissa Castle
- May 19, 2017
- 3 min read
Origin: Australian
These tasty little bites have the tart raspberry jam and sweet cream filling pancaked between two biscuits that go perfectly with a big cup of coffee.
Makes About: 36 (16 sandwiches)
Time: Unknown
Difficulty: 2 out of 5 (1 being cookies in a tube - ready bake cookies)
Prep
Preheat the over to 350 F and lightly grease a baking pan.
Ingredients - Biscuits
125 g unsalted butter - softened
110 g sugar
1 teaspoon vanilla essence or vanilla extract
1 egg
1 tablespoon honey
350 g flour - sifted
Cream
75 g unsalted butter - softened
1/2 vanilla essence (or extract)
190 g powdered sugar - sifted
2 tablespoons milk
Raspberry Jam
Raspberry Jam
Instructions - Biscuits
- Step 1 - Cream the Butter
Make sure the 125 g of butter is softened, so it mixes well and does not clump. I always forget to pull the butter out of the fridge before I bake. So, instead of using the fast ways to warm up my butter, such as the microwave, I use my hands because it does not melt the butter, but it brings it up to room temperature.
Remember, be ready to get your hands dirty when baking.
So, in short - you don't want your butter to look like mine does above; you want it to be smooth after you put your mixer to it.
- Step 2 - Mix in a Few More Things
Once your butter is smooth add your 110 g of sugar and 1 teaspoon vanilla essence (vanilla extract is not actually the same thing, but it works the same way).
Mix these ingredients till your butter is light and fluffy with sugar and smells of vanilla.
- Step 3 - Beat that Egg Well
Once your sugar, butter, and vanilla are smooth toss in that 1 egg and beat it in till your mixture is yellow all the way through.
- Step 4 - Don't Forget the Honey
Once your mixture is smooth (and noticeably more wet) add you 1 tablespoon honey and mix it in till it is well combined.
- Step 5 - Make it a Solid
Once everything is mixed together it is time to add your mountain of 350 g of sifted flour.
If you have baked before adding flour like this and then using a mixer is a mess; fun, but a mess.
There are a few things you can do. Either add it in slowly till it becomes solid. But, if you have a small hand mixer like mine you don't want to kill it, so do what I like to do and get your hands dirty.
I used a spoon at first to get the flour mixed in, but then used my hands for the rest. It will become dry quickly and it will seem like you used too much flour, but just keep needing it till it becomes a ball of biscuit dough.
- Step 6 - Prep and Bake
Roll out tablespoon sized balls and place them on a baking sheet about two inches apart.
Once you have them set out on your baking sheet it is now time to flatten them.
You can make them pretty by flattening them in your hand, but I actually liked flattening them on the cookie sheet because I was able to make them all the same size.
Bake in the oven for about 10 minutes or until they are golden brown.
Let cool for a few moments and then move them to a cooling rack.
The biscuits will not grow in size.
Cream
- Step 7 - Cream Some More Butter
Beat your 75 g of room temperature butter till smooth.
- Step 8 - Add in the Rest
Once your butter is creamy you will add your 1/2 teaspoon vanilla essence (or extract), 190 g sifted powdered sugar, and 2 tablespoons milk and mix till it becomes fluffy(ish).
Raspberry Jam
Spread the raspberry jam on the bottom of one biscuit and the spread the cream on the bottom of a second biscuit.
- Step 10 - Make a Sandwich and Enjoy!
Sandwich the two biscuits together and enjoy!
These biscuits are great little treats. I noticed that I could have used more cream and more jam on the biscuits, but it is really up to the baker and how much of a mess you want to make.
These delicious little bites are from Country Women's Association N.S.W. "Jam Drops and Marble Cakes" cook book from Australia. I followed this bake closely because I didn't know this bake, but I lengthened the instructions for bakers who need more steps.