Monte Carlo biscuits

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Monte Carlo biscuits

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Ingredients

18 portion(s)

Biscuits

125 g Butter
110 g white sugar
60 g Milk
230 g SR flour
25 g cornflour
30 g Coconut
1 teaspoon vanilla extract

Filling

60 g sugar, (or icing sugar & skip milling)
50 g Butter
2 teaspoons Milk
115 g raspberry jam

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6

23min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
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Recipe's preparation

Biscuits

Preheat oven to 170-180 degrees C. Line 2 large baking trays with non-stick baking paper

Add butter and sugar to TM bowl and beat 2 minutes speed 5. Scrape down sides of bowl.

Add milk & vanilla and beat a further 1 minute speed 5. Scrape down sides of bowl.

Add flour, cornflour and coconut, and mix a further 30 seconds speed 5

Roll 2 tspns of mixture at a time into balls and place on prepared baking trays, leaving ~5cm between each biscuit. Dip a fork in flour, tap off excess, and use to flatten balls into about 5cm diameter discs. (you will need to repeatedly dip the fork in the flour to prevent it sticking to the dough)

Bake 18 minutes, swapping the trays around halfway through cooking. Leave on trays to cool.

Filling & Finishing

If using white sugar, place in TM bowl and mill 2 minutes speed 9 until icing sugar consistency. (Skip this step if using icing sugar)

Add butter & milk into bowl and beat 30 seconds speed 5

Spread ~1 tspn of icing onto the base of half the biscuits. Spread the other half of the biscuit bases with ~1 tspn jam.
Sandwich biscuits together and enjoy tmrc_emoticons.)

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.