Monte Carlo biscuits

Here is the English translation of your Monte-Carlo biscuit recipe, converted into a clear, easy-to-follow format.

Yield: 20 Biscuits | Prep Time: 15 Minutes | Cook Time: 12 Minutes

• 250 g (1 cup) butter, at room temperature
• 200 g (1 cup) brown sugar
• 15 ml (3 tsp) vanilla extract 
• 1 egg, lightly beaten
• 225 g (1 ½ cups)* all-purpose flour, sifted
• 2 g (½ tsp) baking powder
• 75 g (1 cup) shredded coconut 
• 65 g (¾ cup) rolled oats
• 100 g (1 cup) powdered sugar (icing sugar)
• 125 ml (½ cup) raspberry jelly or jam

1. Preparation:
   Preheat your oven to 180°C (350°F). Lightly grease a baking sheet with butter.
2. Make the Dough:
   In a bowl, combine half of the butter (125 g), the brown sugar, and 10 ml (2 tsp) of the vanilla. Beat until the mixture is light and fluffy. Add the egg, sifted flour, baking powder, coconut, and oats. Mix well until all ingredients are combined.
3. Shape and Bake:
   Roll roughly 15 ml (one heaping tablespoon) of the mixture into an oval ball. Place it on the baking sheet and flatten it slightly with a fork. Repeat with the remaining dough. Bake for 12 minutes or until golden brown. Transfer to a wire rack to cool completely.
4. Make the Cream Filling:
   In a separate bowl, combine the remaining butter (125 g), the powdered sugar, and the remaining vanilla (5 ml). Beat until the mixture is light and fluffy.
5. Assembly:
   Spread a layer of raspberry jelly on the flat side of half the biscuits. Top with a dollop of the cream filling. Press the remaining biscuits on top to create sandwiches.

 

 

 

 

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