Monte Carlos

I usually make around 5 different types of biscuits at Christmas and give them away as gifts. Last year for some reason I lapsed and made shortbread and Monte Carlos on boxing day. The last uneaten ones seem to have the least jam and butter icing oozing out the sides but they still taste good!

Monte Carlos

185 g butter
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cups self-raising flour
3/4 cup plain flour
1/2 cup coconut

Filling

60g butter
3/4 cup icing sugar
1/2 teaspoon vanilla
2 teaspoons milk
raspberry jam

Method
Cream butter and sugar until light and fluffy, add egg and vanilla, beat well.
Roll teaspoonful of mixture int balls. Place on a lightly greased oven tray, gently press down with a ford and rough up the surface wit the back of the fork.
Bake in a moderate oven 10 to 15 minutes or until golden brown.
Remove from oven, cool on a wire rack.

Method for the filling
Cream butter and sifted icing sugar until light and fluffy, add vanilla and milk. Beat well.

Place teaspoon of jam and a teaspoon of prepared filling in the center of one biscuit and top with another biscuit, press lightly together.