Did you miss the Monte Carlo recipe on the blog today? Trust me, you dont want to miss these ones! Thermomix and conventional instructions included. xx Ingredients: 185g butter 1/2 cup brown sugar 1 egg 1 tsp vanilla extract 1 1/4 cup self-raising flour 3/4 cup plain flour 1/2 cup coconut Filling: 1/2 cup strawberry jam (or other jam) 60g butter 3/4 cup icing sugar 1/2 tsp vanilla extract 2 tsp milk Instructions: Preheat oven to 180 degrees celsius. Line two trays with baking paper. Cream the butter and sugar until light and fluffy. Add the egg and vanilla and beat well. Add the sifted flours and the coconut - mix well. Roll teaspoonfuls of the mixture into balls and place on baking paper lined trays. Press a fork lightly over the top of the dough balls. Bake in the oven for 10-15 minutes or until lightly golden-brown. Remove from oven and leave on the trays for 5 minutes. Place onto a wire rack to cool completely. To make the buttercream filling, cream the butter and sifted icing sugar together until light and fluffy. Add the vanilla extract. Gradually add in the milk and beat well. Place a teaspoon of jam onto the middle of half of the cookies. Add a teaspoon of buttercream on top of the jam. Top with another biscuit and press together lightly until the jam and buttercream reach the edges. Store in an airtight container. Thermomix Instructions: 1. Preheat oven to 180 degrees celsius. 2. Line two trays with baking paper. 3. Place butter and sugar into TM bowl. 4. Cream together for 1 minute on speed 3-4. 5. With TM still running, add egg and vanilla through hole in lid and continue mixing on speed 3-4 for 30 seconds. 6. Add the flours and coconut and then knead on interval speed for 30 seconds. 7. Roll teaspoonfuls of the mixture into balls and place on baking paper lined trays. 8. Press a fork lightly over the top of the dough balls. 9. Bake in the oven for 10-15 minutes or until lightly golden-brown. 10. Remove from oven and leave on the trays for 5 minutes. 11. Place onto a wire rack to cool completely. 12. To make the buttercream filling, place icing sugar into the TM bowl and mix for 10 seconds on Speed 9 (to remove lumps). 13. Add butter, vanilla and milk and mix for 30 seconds on Speed 4. 14. Place a teaspoon of jam onto the middle of half of the cookies. 15. Add a teaspoon of buttercream on top of the jam. 16. Top with another biscuit and press together lightly until the jam and buttercream reach the edges. 17. Store in an airtight container. Printable instructions: bakeplaysmile/monte-carlo-biscuits/
Posted on: Mon, 13 Oct 2014 08:00:00 +0000
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