Monte Carlos

These little sweeties were off to mothers group with me today.  Not to ashamed to admit they are from the Woman's weekly afternoon tea book, which has some real little sweet things in, I always think no matter what the book or era its from there is always something to learn, or an idea to take from it.
Loving this little book...

Monte Carlos

185 g unsalted butter softened

1 tsp vanilla extract

1/2 cup firmly packed brown sugar

1 egg

11/4 cup SR flour

3/4 cup plain flour

1/2 cup desiccated coconut

1/2 cup raspberry jam

Cream Filling

60g unsalt butter

3/4 cup icing sugar

1/2 tsp vanilla extract

2 tsp milk

Preheat oven to 180deg C

1. Beat butter, extract and sugar until light and fluffy. Add egg, beat until combined. Stir in sifted flours and coconut.
2. Shape level tsp of dough into ovals, place  about 4cm apart on trays, Rough surface with fork.
3. Bake biscuits about 12 min.  Cool on trays.
4. Meanwhile, make cream filling.  Beat butter, sugar and extract until light and fluffy, beat in milk.
5. Place 1/2tsp each of jam and cream filling in centre of half the biscuits, top with remaining biscuit, gently press together.

My tips.  I use almond meal instead of plain flour, I also make them slightly bigger about 8-10g which makes about 40.  And I use a piping bag for piping on the filling, much quicker.

Oh and the enamel ware coffee pot in the back ground found at one small room which I absolutely love.