Monte Cream Biscuits

“The Book Man”, as we like to call him, comes to our office every few weeks to drop off another container loaded with books, and sometimes other random items (such as a bath mat which looks like it is made out of two-minute noodles) that he has for sale.  In most cases there are cook books and despite already having a collection of over 100-and-something, I tend to increase my collection and on this occasion there was a book by Anneka Manning called Mastering the Art of Baking.

Anneka’s book covers everything including cakes, muffins, breads, pastries and desserts with all of the recipes including a few step-by-step pictures in addition to the “basics” section at the beginning of the book.

I was in a biscuit mood on one particular weekend so for the first recipe to be made from this book, I decided on the Monte Cream Biscuits which are a homemade version of a popular store-bought variety.

It is up to you if you would like to mix up the buttercream or jam flavours, but I decided to stick with the classic vanilla buttercream and raspberry jam combo.  Should you wish to stick with this avenue as well, for the biscuits you will need unsalted butter, caster sugar, milk, self-raising flour, custard powder and desiccated coconut.

As to be expected, beat the butter and caster sugar together until pale and creamy before adding the milk.

Sift the flour and the custard powder into the bowl and add the coconut.

Stir all of the ingredients together with a spoon or spatula until you have a soft dough.

Roll balls of the mixture, approximately two teaspoons or use a small ice cream scoop, and place onto a lined baking tray.  Dip a fork into a little extra custard powder and press down on each of the dough balls to flatten them and leave the impression of the fork tines.

Bake the biscuits in a preheated oven for approximately 18 minutes or until lightly golden, swapping the trays halfway through cooking.

Whilst the biscuits are baking, you can make the buttercream which is your standard recipe of unsalted butter, icing sugar, milk and vanilla (extract or paste – you decide).

Beat the butter and icing sugar together until light and fluffy, then add the vanilla.  Gradually beat in the milk until you reach your desired consistency.

Once the biscuits have cooled completely, pair them up so you have two similar sized biscuits together.  Spread a teaspoon or so of the buttercream onto one of the biscuits and then a teaspoon of raspberry jam onto the other.

Sandwich the biscuits together and store them in an airtight container in a cool place.  These biscuits should last around two days.

Of course they will go a little soft the next day, but I actually preferred them that way whereas the hubby liked them better on the day they were made.  Give them a go and decide for yourself!

Print Recipe

Monte Cream Biscuits

Adapted from Mastering the Art of Baking by Anneka Manning

Course

Biscuits and Cookies

Servings

biscuits

Ingredients

For the biscuits

• 125 g unsalted butter softened
• 110 g caster sugar
• 60 ml milk
• 225 g self-raising flour
• 35 g custard powder plus extra
• 30 g desiccated coconut

For the filling

• 50 g unsalted butter softened
• 60 g icing sugar sifted
• 2 tsp milk
• 115 g raspberry jam

Course Biscuits and Cookies Servings biscuits Ingredients For the biscuits 125 g unsalted butter softened 110 g caster sugar 60 ml milk 225 g self-raising flour 35 g custard powder plus extra 30 g desiccated coconut For the filling 50 g unsalted butter softened 60 g icing sugar sifted 2 tsp milk 115 g raspberry jam

Instructions

For the biscuits

1. Preheat the oven to 180°C (160°C fan-forced) and line two trays with baking paper.
2. Beat the butter and caster sugar together until pale and creamy. Add the milk and continue to beat until combined.
3. Sift the flour and custard powder into the bowl with the butter mixture, then add the coconut. Stir all of the ingredients together with a spoon or spatula until you have a soft dough.
4. Take 2 teaspoons of the mixture, or use a small ice-cream scoop, and roll into balls and place on the baking tray. Dip a fork into the extra custard powder then press down on each ball of dough to flatten.
5. Bake the biscuits in the preheated oven for 18 minutes, or until lightly golden, swapping the trays halfway through cooking.
6. Remove the biscuits from the oven and allow to cool completely on the trays.

For the filling

1. Beat the butter and icing sugar together until light and fluffy, then add the vanilla.  Gradually beat in the milk until you reach your desired consistency.

Assembly

1. Pair the biscuits so that you have two of similar size/shape.
2. Spread a heaped teaspoon of buttercream onto one biscuit, and a teaspoon of jam onto the other.
3. Sandwich the biscuits together and serve.

Recipe Notes

Store in an airtight container for up to 2 days in a cool place (not the fridge).