Monte Carlo Biscuits with Salted Vanilla Frosting
Servings: 20
Buttery, coconut-packed biscuits meet sweet cherry jam and velvety salted vanilla frosting in this irresistible treat. Crisp on the outside, melt-in-your-mouth on the inside—these Monte Carlo biscuits are the ultimate indulgence! Perfect for any occasion, they’re sure to satisfy your sweet cravings with every bite.
Print Recipe
Ingredients
- 110 g cold unsalted butter chopped
- 120 g raw caster sugar
- 1 tbsp runny honey
- 1 large egg at room temperature
- 1 tsp vanilla bean paste
- 230 g self-raising flour
- 2/3 cup 50g shredded coconut
- 1/2 cup 160g thick cherry jam (or raspberry)
Salted Vanilla Frosting
- 1 2/3 cups 200g icing sugar mixture
- 80 g unsalted butter at room temperature
- 1 tbsp milk
- 1 tsp vanilla bean paste
Equipment Used
Instructions
- Heat a small saucepan over high heat. Add butter and melt, swirling occasionally for 1-2 minutes until it foams and turns nut brown.
- Use a spatula to fold the flour, shredded coconut, sugar, and 1/4 tsp of fine salt in a large mixing bowl until fully combined.
- Remove the pan and let it cool slightly. Whisk in the honey, and vanilla until smooth.
- Add the melted butter to the mixing bowl. Stir until the butter cools slightly, then add the egg.
- Divide the dough into two halves and roll each into a 20cm log. Wrap each log in baking paper, twist the ends to seal, and tighten. Freeze for 30 minutes or until firm but still sliceable.
- Preheat your oven to 160ºC (140ºC fan-forced) and grease two large baking trays, lining them with baking paper. Slice the dough into 1cm thick discs and arrange them on the trays (they won’t spread during baking).
- Lightly scratch the top of each cookie with a fork. Bake for 25 minutes or until the biscuits are golden brown and crisp to the touch.
- Whisk together the icing sugar, butter, milk, vanilla bean paste, and a large pinch of salt flakes until the frosting is light, fluffy, and smooth.
- Let the biscuits cool on the trays for 5 minutes before transferring them to a cooling rack to cool completely.
- Once the biscuits have cooled, spread 1 tsp of jam onto half of them and spread 1 heaped tsp of frosting on the remaining biscuits.
- Sandwich the jam-covered biscuits with the frosting-covered ones, pressing firmly to seal.