Monte Carlo Biscuits

Method7 steps · about 32 min

1. 1

   Step 1: Beat butter (60 grams) and sugar (1/2 cup) to a cream.

   Uses 1/2 cup sugar · 60 grams butter

2. 2

   Step 2: Beat eggs (2) and honey (2 tablespoons) together and add to mixture. Beat together.

   Uses Creamed biscuit butter and sugar · 2 tablespoons honey · 2 eggs

3. 3

   Step 3: Sift in flour (3 cups) and baking powder (4 teaspoons) and mix to combine.

   Uses Prepared butter-sugar-egg-honey mixture · 3 cups plain flour · 4 teaspoons baking powder

4. 4

   Step 4: Roll out mixture to 3-4mm thickness. (If using an embossed rolling pin, place the mixture in the fridge for 1/2 hour before rolling out.)

   Optional embossed-rolling-pin dough chill · 30 minUses Prepared Monte Carlo biscuit dough

5. 5

   Step 5: Preheat the oven to 180°C fan-forced. Cut the rolled dough into rounds using a scone cutter or similar and place on a lined baking tray.

   Uses Prepared dough rolled 3–4 mm thick

6. 6

   Step 6: Bake at 180 degrees celsius (fan-forced) for 12 minutes or until a golden colour.

   Bake biscuits until golden · 12 minUses Cut raw biscuit rounds on baking tray

7. 7

   Step 7: When cool, spread a biscuit with a tiny amount of strawberry or raspberry jam and then pipe some buttercream on top. Add another biscuit to the top and gently push down to create a sandwich.

   Uses Baked biscuits, completely cooled · Strawberry or raspberry jam, a thin smear per sandwich; amount unspecified · Prepared buttercream as needed to fill biscuit sandwiches; amount unspecified