Monte Carlo

Ingredients - Biscuits

  • 225g F.G. Roberts “Bunbury’s” Biscuit Mix
  • 50g melted butter
  • 50ml water
  • 1/2 cup desiccated or shredded coconut

Vanilla Cream Ingredients

  • 60g soft butter or margarine
  • 3/4 cup icing sugar, sifted
  • 1 tsp vanilla extract
  • 2tsp milk or milk replacement

Jam Ingredients

  • 1/4 cup Raspberry stirred with a drop of warm water (or quantity as desired)


  1. Prepare lined baking tray and pre-heat oven to 180C fan forced.
  2. Add dry mix and coconut to a large bowl and mix in melted butter and water until combined well to form a ball of dough.
  3. Roll teaspoon sized balls of mixture onto tray, pressing down slightly using the base of a glass or fork. Or roll out thinly (4-5mm) with a rolling pin and cut shapes using cookie cutters. This dough cuts very easily.
  4. Bake for 7-10mins or until starting to become golden on top.
  5. Remove from oven and allow to cool for a few minutes before transferring to a cooling rack.
  6. Combine all ingredients for the vanilla cream
  7. Sandwich cooled biscuits with vanilla cream and jam