Monte Carlo Biscuits with Salted Vanilla Frosting

Recipe by: Laura Sharrad
Prep Time: 30 minutes
Cook Time: 25 minutes
Freezing Time: 30 minutes
Serves: 20 

Description

Deliciously golden, buttery biscuits filled with sweet cherry jam and topped with a silky salted vanilla frosting—Monte Carlo's are the perfect treat for any occasion!

Ingredients:

110 g cold unsalted butter chopped 
120 g raw caster sugar
1 tbsp runny honey
1 large egg at room temperature
1 tsp vanilla bean paste
230 g self-raising flour
2/3 cup 50g shredded coconut 
1/2 cup 160g thick cherry jam (or raspberry) 

Salted Vanilla Frosting
1 2/3 cups 200g icing sugar mixture 
80 g unsalted butter at room temperature
1 tbsp milk
1 tsp vanilla bean paste 

Method:

Heat a small saucepan over high heat. Add butter and melt, swirling occasionally for 1-2 minutes until it foams and turns nut brown.

Use a spatula to fold the flour, shredded coconut, sugar, and 1/4 tsp of fine salt in a large mixing bowl until fully combined.

Remove the pan and let it cool slightly. Whisk in the honey, and vanilla until smooth. 

Add the melted butter to the mixing bowl. Stir until the butter cools slightly, then add the egg.

Divide the dough into two halves and roll each into a 20cm log. Wrap each log in baking paper, twist the ends to seal, and tighten. Freeze for 30 minutes or until firm but still sliceable. 

Preheat your oven to 160ºC (140ºC fan-forced) and grease two large baking trays, lining them with baking paper. Slice the dough into 1cm thick discs and arrange them on the trays (they won’t spread during baking).

Lightly scratch the top of each cookie with a fork. Bake for 25 minutes or until the biscuits are golden brown and crisp to the touch. 

Whisk together the icing sugar, butter, milk, vanilla bean paste, and a large pinch of salt flakes until the frosting is light, fluffy, and smooth.

Let the biscuits cool on the trays for 5 minutes before transferring them to a cooling rack to cool completely. 

Once the biscuits have cooled, spread 1 tsp of jam onto half of them and spread 1 heaped tsp of frosting on the remaining biscuits.

Sandwich the jam-covered biscuits with the frosting-covered ones, pressing firmly to seal.

Equipment Used
SR-Matrix Non-stick Frypan 28cm