Argentinian Monte Carlo

INGREDIENTS

Biscuit
250g butter1 cup sugar (castor) 1 cup custard powder2 extra-large eggs1 teaspoon baking powder ⅓ cup dessicated coconut 3 cups flour, level and lightly scooped
Buttercream
100g butter1 cup icing sugarVanilla essence
Also required
Strawberry/Raspberry/Peach JamShredded coconut (buy coconut flakes and grind coarsely in processor) OPTIONAL

METHOD

Make a soft dough. Now roll evenly between two layers of wax paper, not too thin. Cut out circles and place on tray. Bake on 180°c in a well preheated oven until lightly golden (mine took 8 minutes, check at 6). Cool completely. Sandwich two biscuits with a smear of buttercream and some jam.

If desired, roll the edges in a little jam/buttercream and then roll in shredded coconut. We usually leave it out but that is the original look.

INFO & TIPS

These get better as they sit!

POSTED ON

27 Jul 2023

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