Monte Carlo biscuits
I remember the first time I saw a Monte Carlo, I couldn't believe how big it was. I was used to smaller, more delicate biscuits. Now I have looked into the history of this Aussie classic, I know it is one of the country's biggest selling bikkies. If you've never made a homemade version, give this recipe a go and impress guests or work colleagues at your next morning tea.
Frank Camorra's Monte Carlos beat the supermarket version hands down. Photo: Marcel Aucar.
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3/4 cup brown sugar
140g softened butter
2 tbsp honey
2 cups self-raising flour
1/3 cup raspberry jam, warmed
2 cups icing sugar
1 tsp vanilla essence
2-3 tbsp milk
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.