Frank Camorra's Monte Carlos beat the supermarket version hands down. Photo: Marcel Aucar.
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Ingredients
3/4 cup brown sugar
140g softened butter
1 egg
2 tbsp honey
salt
2 cups self-raising flour
1/3 cup raspberry jam, warmed
2 cups icing sugar
1 tsp vanilla essence
2-3 tbsp milk
Method
Preheat oven to 180C.
Line a biscuit tray with baking paper.
Cream brown sugar and 125g butter until well blended. Add egg, honey and a pinch of salt.
Fold through sifted flour. Roll mixture into a log about 20cm long. Cover with plastic and allow to rest in the fridge for about 20 minutes.
Uncover and slice into 1-cm-thick slices. Place on tray and bake for 15 minutes or until golden.
While still warm, brush half the biscuits with the jam. Set aside to cool.
Sift icing sugar into a bowl. Add remaining 15g butter and vanilla. Mix in enough milk to form a thick icing. Spread other half of the biscuits with the icing and sandwich together.
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