My Favourite Biscuits
Ok my friends I baked these beauties sometime in February 2016. They were supposed to be sandwiched with some Jam? or what was it? I put them in an airtight container in a corner and forgot them for two weeks.
When I was finally ready to sandwich them, I opened the container and guess what? there was nothing, nada, nichts, rien. My kids had been eating them slowly but surely. I was so upset I just decided oh well maybe another time when I feel motivated enough to start all over AGAIN. For now lets just call them de-constructed monte creams ha!
I was clearing my photo library, today and this is what I got and so this is what I’m posting. They taste really, really nice. Trust me. Crunchy and light with a hint of coconut flavour. If you find time to bake, I highly recommend them. I wish you a very pleasant weekend.
Please always remember to assemble all ingredients before you start. Preheat oven to 350ºF (180ºC) and line two baking trays with parchment.
Sift the flour, baking powder and custard powder. Stir in desiccated coconut.
Beat butter and sugar until light and creamy. Add milk and beat until combined.
Fold in the flour and coconut mixture. It will form a soft dough.
Roll ½ tablespoons of mixture into even sized balls and place on trays.
Press down with a fork.
to form deep furrows
Bake for 15-20 minutes until just golden. Cool on wire rack.
Preparation time: 10 mins Baking time:- 15-20 mins Makes 24 biscuits (12 Monte Creams)
- 125g (1 stick + 1 tablespoon, ½ cup) butter
- 125g (½ cup) fine sugar
- 60ml (¼ cup) milk
- 250g flour (2 cups, 9oz) all-purpose flour
- 2 teaspoons baking powder
- 25g (3 level tablespoons ) custard powder
- 30g (½ cup) desiccated coconut
- 60g (½ stick, 4 tablespoons) butter
- 60g (½ cup) cup powdered sugar
- 2 teaspoons milk
- 1/3 cup straw berry jam
- Sift the flour, baking powder and custard powder. Stir in desiccated coconut. Preheat oven to 350ºF (180ºC) ten minutes before using and line two baking trays with parchment.
- Beat butter and sugar until light and creamy. Add milk and beat until combined.
Fold in the mixture of flour, custard powder and coconut. It will form a soft dough. (if the dough is too soft, pop in the fridge for about 30 minutes for firm up)
- Roll ½ tablespoons of mixture into even sized balls and place on trays. Press down with a fork. Bake for 15-20 minutes until just golden. Cool on wire rack.
- Cream filling: Beat butter, sugar and milk until light and creamy
Spread one biscuit with half a teaspoon of cream filling mixture and the other biscuit with half a teaspoon of jam. Sandwich the halves together.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven
- I baked the biscuits at 350ºF (180ºC) for 15 minutes in a convectional oven..
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.