Monte carlo biscuits

180 grams butter, softened
1 teaspoon vanilla extract
1/2 cup (110g) firmly packed brown sugar
1 egg
1 1/4 cups (185g) self-raising flour
3/4 cup (105g) plain (all-purpose) flour
1/4 teaspoon bicarbonate of soda (baking soda)
2/3 cup (50g) dessicated coconut
1/3 cup (110g) raspberry jam

Vienna cream
60 grams butter, softened
1/2 teaspoon vanilla extract
3/4 cup icing sugar
2 teaspoons milk
Monte Carlo biscuits

  1. Preheat oven to 200°C/400°F. Grease oven trays; line with baking paper.
  2. Beat butter, extract and sugar in a small bowl with an electric mixer until just
    combined. Beat in egg. Stir in sifted flours, soda and coconut, in two batches.
  3. Roll 2 level teaspoons of mixture into ovals; place on trays about 5cm (2
    inches) apart. Flatten slightly; use the back of a fork to roughen surface.
  4. Bake biscuits about 7 minutes. Lift biscuits onto a wire rack to cool.
  5. Meanwhile, make Vienna cream: Beat butter, extract and sifted icing sugar in
    a small bowl with an electric mixer until fluffy; beat in milk.
  6. Sandwich cooled biscuits with Vienna cream and jam.