celebrating 130 years 1884-2014

Monte Carlo Biscuits

By Kate Watson
Monte Carlo Biscuits
40 servings
  • 3 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 15 mins
  • Serves

    375 g butter
    1 cup Chelsea Soft Brown Sugar
    2 tsp vanilla essence
    2 beaten eggs
    2 ½ cups self raising flour
    1 ¼ cups plain flour
    2 cups dessicated coconut
    Raspberry Jam

    For vanilla cream:
    125 g butter
    1 ½ cups Chelsea Icing Sugar, sifted
    1tsp vanilla essence
    4 tsp milk or cream


    Preheat oven to 150°C.
    Cream butter and Chelsea Soft Brown Sugar until light and fluffy, then add eggs and vanilla.
    Stir in sifted flours and the coconut with the butter mixture until thoroughly combined.
    Roll tablespoons of mixture into balls and place on lightly greased oven trays. Flatten with a fork.
    Bake for 15-20 minutes until golden.
    Place on wire rack to cool.

    For the filling, cream the butter and Chelsea Icing Sugar until light and fluffy. Add vanilla, then the milk or cream. Beat well.

    Spread half of the biscuits with jam, and the other half with the vanilla cream. Sandwich together lightly.

    This recipe has not been tested by Chelsea Sugar.

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Average Rating
(3 reviews)

Quite a bland and dry biscuit despite the coconut. I suspect a punch of salt might help. Nice filling. Wouldn’t use this recipe again though.

They were delicious, absolutely yummy, if i could I'd make them everyday.

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I like the Coconut aspect of these cookies and the combination of Raspberry Jam with the coconut is lovely. I also used Chocolate Buttercream as I had some leftover in my fridge.

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