VIDEORECIPE Easy and delicious homemade Monte Carlo biscuits
This Australian sweet biscuit has been manufactured since 1926 by Arnott's Biscuits Holdings. Each biscuit comprises two biscuit layers sandwiching a creamy filling.
- 1 tablespoon butter
- 1⁄2 Cup sugar
- 1 teaspoon vanilla bean paste
- 1 egg
- 1⁄2 Cup Desiccated Coconut
- 11⁄2 Cup self-raising flour
- 1 tablespoon yoghurt
- 1⁄2 Cup icing sugar
- damson cheese
In a bowl, mix the melted butter with the sugar.
While continuing to whisk, add the sugar.
When it has a fluffy consistency, add the vanilla bean paste and one egg. Then, whisk.
In a small frying pan, put the coconut and let it brown a little.
Sieve and add the flour, coconut and a pinch of salt. Mix well.
Put the dough in cling film and keep it in the fridge for 30 minutes to give it more consistency. Then, cut the dough roll into small pieces.
Use a spatula to flatten the dough balls and shape the biscuits. Bake at 160° for 15 minutes.
In a bowl, put the yogurt, butter and icing sugar.
Mix until you get the creamy consistency of the filling.
Remove the biscuits from the oven and let them cool.
Put jam on some of the biscuits and the filling mixture on others.
Put the halves together to make a sandwich. Your Monte Carlo biscuits are ready to eat!