Chocolate Monte Carlos biscuits
Keep the individual biscuits quite thin as you'll be sandwiching them together for a delicious homemade version of an Aussie classic. This is a great recipe for Mother's Day, or for any occasion when sweetness is required!
Ingredients
½ cup (125g) butter, softened
¼ cup (60g) castor sugar
1 cup (150g) self-raising flour
¼ cup (40g) cocoa powder
¼ cup raspberry jam, to serve
Vanilla butter cream
½ tsp vanilla extract
60g butter, icing sugar
120g icing sugar
Method
Heat your oven to 170C.
Cream the butter and sugar together.
Mix the flour and cocoa powder and gradually add to the butter, while beating, until the mixture forms a soft dough.
Divide the dough into 36 balls, each about the size of a teaspoon, and place on a lined baking sheet. Press each ball down well with the tines of a fork to create flat discs with the pattern of the fork on top.
Bake for 15 minutes and then allow to cool completely on a wire rack.
Vanilla butter cream
For the vanilla butter cream, beat the vanilla, butter and icing sugar together until smooth and transfer to a small piping bag.
Pipe a small amount of butter cream onto half of the biscuits and add a little dollop of raspberry jam to the centre of the other half. Sandwich the biscuits together and serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/chocolate-monte-carlos-biscuits-20170519-gw8hrn.html