Monte Carlos

Name: Monte Carlos
Ingredients: 15 tbsp butter, chopped, at room temperature; 1/2 cup brown sugar; 1 None large egg; 1 tsp vanilla extract; 1/4 cup self-rising flour; 1 cup all-purpose flour; 1/2 cup desiccated coconut; None None Filling; 3 1/2 tbsp butter, chopped, at room temperature; 1 cup powdered sugar; 1 tbsp milk; 1 tsp vanilla extract; 2/3 cup raspberry or strawberry jam, to finish

13 ingredients

4 steps

Ingredients

15 tbsp butter, chopped, at room temperature
1/2 cup brown sugar
1 None large egg
1 tsp vanilla extract
1/4 cup self-rising flour
1 cup all-purpose flour
1/2 cup desiccated coconut
None None Filling
3 1/2 tbsp butter, chopped, at room temperature
1 cup powdered sugar
1 tbsp milk
1 tsp vanilla extract
2/3 cup raspberry or strawberry jam, to finish

Directions

1

Preheat oven to 350°F. Lightly grease and line 4 baking trays with parchment paper.
2

In a mixer, beat butter and sugar together until light and fluffy. Beat in egg and vanilla. Sift flour together then fold in along with coconut until combined. Roll heaped teaspoonfuls of mixture into balls. Arrange on trays, 1 1/2 inches apart. Flatten slightly into ovals. Mark top with fork prongs. Bake for 10-12 mins, until golden. Let cool on trays for 5 mins then transfer to a wire rack to cool completely.
3

Meanwhile, to make the filling, beat butter and powdered sugar together until light and fluffy. Beat in milk and vanilla. Place 1 tsp filling in the center of 1/2 of the cookies.
4

Place 1 tsp jam in the center of the remaining cookies. Sandwich jam and filling cookies together, pressing firmly to secure. Serve.