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Monte carlos



  • 180g butter, softened
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tablespoon honey
  • 1 tablespoon golden syrup
  • 1 3/4 cups self raising flour, sifted
  • 3/4 cup plain flour, sifted
  • 1/2 cup desiccated coconut
  • Strawberry jam

Buttercream icing

  • 70g butter, softened
  • 1 3/4 cups icing sugar, sifted
  • 1 teaspoon milk


  1. Preheat the oven to 175C.
  2. Cream the butter and sugar together until light and fluffy. Add the egg, honey and golden syrup. Beat well until combined.
  3. Add dry ingredients to the mixture, and stir to combine.
  4. Roll a teaspoon of the mixture into a ball. Press your thumb into the middle of it and place onto a lined baking tray. Dip a desert spoon into a glass of cold water and using the back of the spoon, flatten out the balls to make an oval shape. Using a fork, gently scratch the surface. Repeat this procedure with the rest of the mixture until all of the biscuits are shaped and ready to bake.
  5. Place the biscuits into the oven and bake for 10 minutes, or until golden brown.
  6. Meanwhile, make the buttercream icing. In a stand up mixer, whip the butter and icing sugar until it’s light and fluffy. Add the milk and set aside.
  7. Remove the biscuits from the oven and cool on a wire rack.
  8. When biscuits are cool, spread a teaspoon of jam in the middle of the flat side of one of the biscuits. Using another biscuit, place a teaspoon of buttercream icing in the middle of the flat surface. Gently sandwich the biscuits halves together. Repeat the process until all of the biscuits have been filled.