Sweet Bread Monte Carlos

Marie from Tasmania posted 02-02-99

Monte Carlos

185g butter
1/2 cup brown sugar,packed firm
1 egg
1 tsp vanilla essence
3/4 cup plain flour
1/2 cup coconut
raspberry jam
1&1/4 cups Self Raising flour

60g butter
3/4 cup icing sugar
2 tsps milk
1/2 tsp vanilla essence

Cream butter and sugar, add egg and vanilla essence and beat well.

Add sifted dry ingredients and coconut, mix well.

Roll teaspoons of mixture into balls, shape into ovals and place on lightly greased oven trays, rough up the surface of the biscuit with back of fork.

Bake in moderate oven (350) for 10 - 15 minutes or until golden brown.

Remove from oven and cool on wire rack. Put a teaspoon of jam and a tsp of filling in centre of half of the biscuits, top with remaining halves, press together lightly.

Cream butter and icing sugar, add essence, gradually add milk, beat well.

Makes about 25 complete biscuits

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