How to bake your own Monte Carlo biscuits

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.