monte carlo biscuits

serves 20

Ingredients

185 g butter room temperature

100 g (1/2 cup) brown sugar

1 egg

1 tsp vanilla extract

190 g (and 1/4 cups) self-raising flour

120 g (3/4 cups) plain flour 
45 g (1/2 cup) coconut

For the filling:

60 g butter room temperature

120 g (3/4 cup) icing sugar

1/2 tsp vanilla extract

2 tsp milk

1/2 cup strawberry jam

Method

1. Preheat oven to 180 degrees. Line two flat baking trays with baking paper and set aside.
2. Using a stand mixer, cream the butter and brown sugar on high speed until pale and creamy.
3. Add the egg and vanilla extract and continue to beat.
4. Add the sifted self-raising flour, plain flour and the coconut. Continue to beat on low speed until combined.
5. Roll small teaspoonfuls of the mixture into balls and place on the prepared trays.
6. Press a fork lightly over the top of the dough balls.
7. Bake in the oven for 10-15 minutes or until lightly golden-brown.
8. Remove from oven and allow to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
9. To make the buttercream filling, cream the butter and sifted icing sugar with a stand mixer or hand-held beaters until pale and creamy.
10. Add the vanilla extract and mix and continue to beat well.
11. Place a small amount of jam onto the middle of the flat side of one of the cookies. Top with a small amount of buttercream. Place another biscuit on top and press together lightly until the jam and buttercream reach the edges.