Monday, May 30, 2011

Monty Carlos

Im going to be honest, I cant take responsibly for making these, it was mostly boyfriends doing. I had to share them because they were just too good looking and too darn yummy not to.

They turned out beautifully, everything a home made cookie should be, generously sized and perfect with a cup of tea.

Monte Carlos (from women's weekly, afternoon tea)

For the cookie
185 grams unsalted butter (softened)
1 teaspoon vanilla extract
1/2 cup firmly packed brown sugar
1 egg
1 1/4 cups self raising flour
3/4 cup plain flour
1/2 cup desiccated coconut
1/2 cup raspberry jam

For the cream filling
60grams unsalted butter (softened)
3/4 cup icing sugar
1/2 teaspoon vanilla extract
2 teaspoons milk

To make the cookie- Preheat the oven to 180 degrees c. Grease or line baking trays with baking paper.

Beat together butter, sugar and extract in a bowl until light and fluffy. Add the egg and continue mixing until combine.

Stir through the flour and coconut.

Shape level tablespoons of the mix into ovals, place on the prepared trays about 4 cm apart. ( the book said level teaspoons, but tablespoons made a more home-style sized cookie). Rough up the tops of the cookies with a fork.

Bake the cookies for about 12 minutes until golden brown. Allow to cool while making cream filling.

Spread half the cookie bases with jam and the other half with cream filling.

Sandwich the halves together.

To make the cream filling- Beat the butter and sugar until pale and fluffy, add the vanilla and milk and continue beating until smooth.

Running with Glitter


  1. These cookies looks very delicious. The cream is light and fluffy...Yum!

  2. These cookies look so yummy, I love a yummy jam and cream filling. x

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  4. They look and sound delicious! I have found some really great recipes flipping through that magazine in a waiting room!

  5. They look comforting and delicious - and perfect for a cup of tea, or even coffee. Yum!