Monte Carlo Biscuits
185 grams (6 ozs) soft butter or margarine
1/2 a cup of white sugar
1 egg
1 teaspoon of vanilla essence
1 & 1/4 cups of SR flour
3/4 cups of plain flour
1/2 a cup of desiccated coconut
Baking paper
Large oven tray
Filling:
60 grams (2 ozs) of softened butter or margarine
3/4 of a cup of icing sugar
1/2 a teaspoon of milk
Strawberry or Raspberry jam
Cream margarine/butter and sugar until light and fluffy
Add egg and vanilla, mix through throughly
Sift flours and stir through with coconut
Roll the mixture into small balls, place onto a tray covered with baking paper
Press twice with a fork in opposite directions to flatten
Bake approximately 15 minutes in a moderate oven (180 - 200 degrees)
For filling:
Mix margarine/butter, icing sugar and milk together thoroughly
until there are no lumps
Spead a little of the margarine/butter mixture on a single biscuit
Top with a little strawberry/raspberry jam then with another biscuit