Monte Carlos
About
Prep Time:
45 Minutes
cook time:
14 minutes
serves:
10 biscuits
This recipe sits within Sunday’s Big Table menu from The Dinner Party Guide — designed so every dish works together.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.
ingredients:
185g unsalted butter
½ cup brown sugar
½ cup caster sugar
1 tbsp honey
1 egg
1 ½ cup self-raising flour
½ cup plain flour
½ cup desiccated coconut
½ cup rolled oats
1 tsp baking powder
Salt
100g cream cheese
250ml thickened cream
1 ½ tsp vanilla extract
1 tbsp icing sugar
½ cup raspberry jam (good quality, slightly tart)
Preparation:
Preheat oven to 170°C. Line two baking trays with baking paper
In a large bowl, cream together the butter, brown sugar, caster sugar, and honey until pale and fluffy
Beat in the egg until fully combined
In a separate bowl, whisk together the self-raising flour, plain flour, baking powder, coconut, oats, and salt. Add to the butter mixture and stir until just combined
Roll heaped tablespoons of dough into rough balls, place on trays, and flatten slightly with your fingers or the back of a spoon
Bake for 12–14 minutes, until golden around the edges but still a little soft in the middle. Cool on trays for 5 minutes, then transfer to a wire rack to cool completely
To make the filling, beat the cream cheese with the icing sugar and vanilla until smooth. In a separate bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until combined and fluffy
Assemble the cookies, spread a generous layer of jam on the flat side of one biscuit. Pipe or spoon a thick layer of the cream cheese filling on another biscuit and sandwich together
Repeat with remaining biscuits
