Monte Carlo Biscuits

Growing up in Australia everyone ate Arnott's Biscuits.  There are the Scotch fingers, the Mint Slice, the iconic Tim Tam and a host more.  I liked the Monte Carlo, two butter biscuits with coconut through them and sandwiched together with buttercream and raspberry jam ... twist, separate, eat buttercream, dunk biscuits in drink :)  Happy, Happy, Happy!

I found out a couple of years ago, after a visit to a Metford for lunch, one of our local towns, that Arnott's began in Metford.  So although these may look a bit rough and ready, these would have suited the Newcastle Steel workers to a T.  Can't eat a frou frou biscuit when your a Steel worker!

180 gm butter, softened

1/2 cup brown sugar

1/4 cup caster sugar

1 tablespoon golden syrup

1 tablespoon honey

1 egg

1 1/4 cup self raising flour

3/4 cup plain flour

1/2 cup coconut

Filling

70 gm butter, softened

1 1/2 cups icing sugar

jam

Mix together butter, sugars, syrup and honey until light and fluffy.  Beat in egg until fluffy.

Gently mix in the flours until just combined.

Spoon tablespoon size balls onto a baking sheet.  With a teaspoon dipped in cold water (this stops the mix sticking to it) spread the mix into an oval shape.

Gently rough up the top with a fork.  Bake at 170C for 8 to 10 minutes.  Remove from the oven and cool.

For the Buttercream.  Beat butter until light, slowly add icing sugar until all incorporated and light and fluffy.  When you think its great keep whisking for another 5 minutes, this gives you the most fantastically whipped buttercream.

Lay out your cold biscuits on half place the jam of your choice.

On the other half place a generous dollop of buttercream.  Sandwich together.  If you can leave for a couple of hours for the buttercream to start setting.  If not just have a napkin on hand for the drippy jam and buttercream :)

These keep for a week in an air tight container.