MONTE CARLOS

INGREDIENTS:

• 185g butter
• 1/2 cup brown sugar, firmly packed
• 1 egg
• 1 teaspoon vanilla
• 1 1/4 self-raising flour
• 3/4 plain flour
• 1/2 cup coconut

FILLING:

• 60g butter
• 3/4 cup icing sugar
• 1/2 teaspoon vanilla
• 2 teaspoons milk
• Mitch’s Preserves jam

 

METHOD: Cream butter and sugar until light and fluffy, add eggs and vanilla, beat well. Add  sifted dry ingredients and coconut, mix well.

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

Bake in moderate oven for 10-15 minutes or  until golden brown. Cool on wire rack.

FILLING: Cream butter and sifted sugar until  light and fluffy, add vanilla, gradually add  milk, beat well.

Put a teaspoon of your favourite Mitch’s Preserves jam and a teaspoon of prepared  filling in the centre of half the biscuits. Top with remaining halves, press together lightly.