Hey Cookie Monsters!
Welcome to this month’s Sweet Adventure’s Blog Hop where the theme is celebrating all things COOKIE.
It’s my first time guest hosting the hop and I’m really excited to see what you all come up with! There are so many variations on the cookie that I’m sure there will be some fabulous creations.
My contribution to SABH is the classic Monte Carlo biscuit.
I was fortunate to grow up in a three-genration household. The time spent with Grandma and Grandpa Sweet makes for some of my fondest memories. After school I would go over to their “granny flat” and share my schoolyard stories over a Just Juice popper and selection of Arnott’s Assorted Cream Biscuits.
In my 10-year-old opinion there was a very specific order to consumption of Arnott’s biscuits from yummy to gross – starting with Monte Carlos, then Shortbread Creams, Kingstons, slowly working down to the dreaded Orange Cream.
For those outside of Australia, or generally unfamiliar with the sacred Monte Carlo, it’s raspberry jam and cream sandwiched between two golden syrup coconutty biscuits. (Coconutty is totally a word…)
I loved remaking my childhood favourite biscuit and I think Grandma Sweet would be proud. Now, where’s that Just Juice popper?
This recipe has been adapted slightly from The Australian Women’s Weekly, The Baking Collection, RRP $49.95, available where all good books are sold and online at awwcookbooks.com.
- 185g unsalted butter, softened
- ¼ teaspoon vanilla bean paste
- ½ cup firmly packed brown sugar
- 1 egg
- 1 and ¼ cup of self-raising flour
- ¾ cup plain flour
- ½ cup desiccated coconut
- 2 tablespoons skim milk
- ¼ cup raspberry jam
- Cream filling
- 60g unsalted butter, softened
- ¼ teaspoon vanilla bean paste
- ¾ cup icing sugar
- 2 teaspoons skim milk
- Preheat a fan forced oven to 170 degrees. Grease a macaron tray or line a cookie tray with baking paper.
- Beat unsalted butter, egg, brown sugar and vanilla bean using an electric mixer until smooth.
- Add the flours and coconut in two batches and lightly mix with a spoon or electric mixer. Add 2 tablespoons of milk if needed to come together in a dough-like mixture.
- Roll rounded teaspoons of mixture into balls and press into macaron tray holes or onto cookie sheet about 2cm apart. Lightly press the balls to flatten then rough up top of biscuit with a fork.
- Bake biscuits for 12-14 minutes, or until lightly golden. Allow to cool on tray then cool completely on a wire rack.
- To make the cream filling, beat butter, vanilla bean and icing sugar with an electric mixer until light and fluffy. Add milk if needed to bring the icing together.
- Sandwich a small teaspoon of jam on one base side of a biscuit and then a small teaspoon of cream to another base side of a biscuit and sandwich two halves together.
Monte Carlos can be stored in an airtight container in the fridge for a few days.
Sweet Adventures Blog Hop – Link-up Instructions
The August 2013 ‘Cookie Monster’ hop is open for linkup until 11:59 pm, Friday 23 August [AEST Sydney time].
IMPORTANT – The instructions below cover how to link up but if you aren’t sure of something don’t hesitate to ask! Detailed instructions can be seen here. Remember, SABH is open to all food bloggers but only new posts published after the hop goes live can be linked up.
- Add a link to this post somewhere in your post. You won’t be able to link up in the hop without a ‘backlink’ to this hostess post included in your post.
- Click here for the Thumbnail List code – Copy the code and add it to the bottom of your post in HTML view.
- Click here to Enter the Hop – Make sure to do this step so you appear in the list too! Add the link to your SABH post (NOT your homepage). Your entry will be submitted when you click ‘crop’ on your photo.
Use the #SABH hashtag to tell the world about your post! You can follow us on Twitter: @SweetAdvBlogHop and on Facebook /SweetAdventuresBlogHop for new hop announcements and general deliciousness. Thanks for joining!