THE CLASSIC MONTE CARLO BISCUIT

Makes 10 biscuits (20 halves)

Ingredients

¾ cup + 1 tbsp (185g) unsalted

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butter, softened

½ cup (110g) caster sugar

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1 tsp vanilla extract

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2 tbsp (30ml) honey

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1 egg, at room temperature

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1 ½ cups (18g) self-raising

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flour, sifted

1 scant cup (115g) all-purpose

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flour, sifted

½ cup (40g) desiccated

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coconut

Vanilla buttercream

1 cup + 1 tbsp (240g) butter,

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softened

4 cups (560g) icing sugar

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4 tsp (20ml) milk

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1 tsp vanilla extract

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½ cup (160g) raspberry jam

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2 tbsp (20g) icing sugar

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Monte carlos are two delicious, chewy coconut biscuit shells that are sandwiched together, filled with cream and a dollop of sticky raspberry jam. They’re my absolute all-time childhood favourite biscuits. In fact, my dogs are named Monty (exciting, playful and welcoming) and Carlo (sweet, simple and flaky) because they reflect these biscuits perfectly.

Method

Preheat the oven to 170C and line two baking trays with baking paper. In a large mixing bowl, place the butter, sugar, vanilla and honey. Beat it all with an electric mixer on high for approximately 1 minute to cream the ingredients.

Add the room-temperature egg, then mix on a medium speed for 1 minute more. Add both flours and coconut to the wet ingredients and fold through until well combined.

Divide the dough into two, then roll it out into logs about 5cm thick and wrap them in cling wrap. Place the dough logs in the refrigerator for 15 to 20 minutes to firm up.

Remove the cling wrap, then cut 1.3cm disks out of the dough. Place the dough disks on the baking paper, then place in the hot oven for 15 minutes, or until golden. Allow the biscuits to cool on the tray before moving.

For the vanilla buttercream, place the softened butter, icing sugar, milk and vanilla in a medium-sized mixing bowl, then beat with an electric mixer on high until light and fluffy.

To assemble the monte carlo, sandwich two biscuits with a tablespoon of buttercream and a teaspoon of jam. Dust with icing sugar. Cakeboi by Reece Hignell, Page Street Publishing, $37. Photography: Luisa

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