Arnott’s Monte Carlo
Prep time: 10 mins
Cook time: 14 mins
Ingredients
Biscuit
125g butter, softened
½ cup (125g) caster sugar
½ tsp finely grated lemon rind
1 tsp vanilla essence
2 tbsp golden syrup
1 egg
40g desiccated coconut
1½ cups (240g) plain flour
Cream
60g butter
¾ cup (150g) pure icing sugar
2 tsp milk
Raspberry jam

Method
Step 1
Preheat oven to 170°C.
Step 2
Line a baking sheet with baking paper.
Step 3
In a medium mixing bowl place butter, sugar, lemon rind, vanilla and golden syrup. Beat for approx. 1 minute. Add egg and beat for a further minute. Do not overbeat. Stir in sifted flour and coconut until well combined.
Step 4
Place half the dough mixture on a piece of baking paper and wrap to form a log. Repeat with remaining dough mixture.
Step 5
Place in refrigerator for 15 minutes or until slightly firm. Using a serrated knife, cut into 8mm slices. Place on baking sheet and bake for 14 mins or until golden.
Step 6
Allow to cool on tray for 5 minutes, then place on a cooling rack to cool.
Step 7
For the cream filling, place butter, sugar and milk in a medium bowl and beat until light and fluffy.
Step 8
Sandwich cooled biscuits with jam and cream