How to Make Monte Carlo Biscuits

by Caitlin Imogen

These are super easy to make although a little time consuming! But they are well worth the effort.


  • 200 Grams Butter
  • ⅔ Cups Caster sugar
  • 1 Teaspoon Vanilla essence
  • 1 Egg
  • 1 ½ Cups Self raising flour
  • ¾ Cups Plain flour
  • ¾ Cups Coconut
  • Filling
  • 100 Grams Butter
  • 3 Cups Icing sugar
  • 1 Teaspoon Vanilla essence
  • 1 Tablespoon Milk
  • 3 Tablespoons Jam
  • Instructions

    Step 1

    Preheat the oven to 180 degrees celcius.

    Step 2

    Chop the softened butter up into little bits and put them in the mixer.

    Step 3

    Add the caster sugar.

    Step 4

    Beat until the butter and sugar is light and creamy.

    Step 5

    Crack the egg into a small bowl.

    Step 6

    Measure out 1 teaspoon of vanilla essence.

    Step 7

    Add the egg and vanilla to the mixer.

    Step 8

    Sift the self raising flour and the plain flour together.

    Step 9

    Measure out the coconut.

    Step 10

    With the mixer on low, slowly add the flour and coconut until it forms a dough. You'll have to mix it with your hands at the end as it gets quite dry.

    Step 11

    Roll into small balls and place on a tray lined with baking paper.

    Step 12

    Flatten them a bit with a fork.

    Step 13

    Bake for 12-15 minutes. Then cool on a wire rack.

    Step 14

    To make the filling place 100g of softened butter into the mixer.

    Step 15

    Sift the icing sugar to remove lumps.

    Step 16

    On low speed cream the butter together with the icing sugar and vanilla essence.

    Step 17

    It will become very thick.

    Step 18

    So add a splash of milk until it's a good spreading consistency. Don't make it too runny!

    Step 19

    Step 20

    Measure out about 3 tablespoons of jam.

    Step 21

    Spread the icing onto one biscuit and the jam onto another biscuit then sandwich them together.

    Step 22

    Step 23

    Step 24

    Step 25