Name: Monte carlo biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 125 gram butter, chopped, at room temperature, plus 80 g extra; 1/3 cup firmly packed brown sugar; 1 egg; 3/4 cup self-raising flour; 1/2 cup plain flour; 1/3 cup desiccated coconut; 1 cup icing sugar; 1 teaspoon vanilla essence; 1/4 cup raspberry jam

Ingredients

125 gram butter, chopped, at room temperature, plus 80 g extra

1/3 cup firmly packed brown sugar

1 egg

3/4 cup self-raising flour

1/2 cup plain flour

1/3 cup desiccated coconut

1 cup icing sugar

1 teaspoon vanilla essence

1/4 cup raspberry jam

Method

1.Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper.

2.Using an electric mixer, beat butter and sugar in a bowl until light and creamy. Add egg, beating lightly until combined. Add flours and coconut; stir to combine.

3.Roll tablespoons of dough into 24 balls. Place on prepared trays, leaving room for spreading. Using the back of a fork, gently press balls to flatten slightly.

4.Bake for 10-12 minutes or until golden. Cool on trays (biscuits will firm).

5.Meanwhile, using an electric mixer, beat extra butter in a bowl until light and creamy. Add sifted icing sugar and essence; beat until light and fluffy.

6.Spread jam over half the biscuits. Spread butter cream over remaining biscuits. Sandwich to serve.