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Monte Carlos

  • Makes about 24
Monte Carlos

These were one of the first packet type biscuits that I can remember enjoying when I was young. Joined with a sweet raspberry jam and vanilla cream they were very occassional treats. Re-create them at home.


  • ¼ cup sugar
  • 1 egg
  • 1 tablespoon honey
  • 1 teaspoon vanilla essence
  • 125 grams butter
  • 1 cup self rising flour
  • 1 cup cornflour
  • ¼ cup coconut

Butter icing

  • 50 grams unsalted butter
  • ¾ cup icing sugar
  • 1 teaspoon honey
  • about ½ cup raspberry jam


  1. Put the egg, sugar, honey and vanilla essence in the food processor and process for 2 minutes until light in colour.
  2. Add the butter and process a further 2 minutes until the mixture is light and creamy.
  3. Sift the flour and cornflour together and sprinkle evenly over the top of the creamed mixture with the coconut. Pulse to mix well.
  4. Roll small teaspoonful lots into balls and place on a greased baking tray. Flatten firmly with your fingers or with a fork.
  5. Bake at 180ºC for about 12 minutes or until brown. Transfer to a cake rack to cool. When cold, join them together the a little raspberry jam and butter icing. Store in an airtight container.

Electric beater method

  1. Beat the butter and sugar until creamy. Add eggs and honey, beat well. Carefully mix in the sifted flour, cornflour and coconut. Continue from step 4.

Butter icing

  1. Put the butter, icing sugar and honey in the food processor and beat until light and fluffy.

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