How to bake your own monte carlo biscuits

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INGREDIENTS

Biscuit
125g butter, softened
½ cup (125g) caster sugar
½ tsp finely grated lemon rind
1 tsp vanilla essence
2 tbsp golden syrup
1 egg
40g desiccated coconut
1½ cups (240g) plain flour

Cream
60g butter
¾ cup (150g) pure icing sugar
2 tsp milk
Raspberry jam

METHOD
  1. Preheat oven to 170°C.
  2. Line a baking sheet with baking paper.
  3. In a medium mixing bowl place butter, sugar, lemon rind, vanilla and golden syrup. Beat for approx. 1 minute. Add egg and beat for a further minute. Do not overbeat. Stir in sifted flour and coconut until well combined.
  4. Place half the dough mixture on a piece of baking paper and wrap to form a log. Repeat with remaining dough mixture.
  5. Place in refrigerator for 15 minutes or until slightly firm. Using a serrated knife, cut into 8mm slices. Place on baking sheet and bake for 14 mins or until golden.
  6. Allow to cool on tray for 5 minutes, then place on a cooling rack to cool.
  7. For the cream filling, place butter, sugar and milk in a medium bowl and beat until light and fluffy.
  8. Sandwich cooled biscuits with jam and cream.

Article orignally published by Arnott's.