Old school biscuit filled with our White Peach & Raspberry Jam & Vanilla Cream

  • 185 g unsalted butter softened
  • 1/2 cup caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cup self-raising flour sifted
  • 3/4 cup plain flour sifted
  • 1/2 cup coconut

Vanilla Filling


  • Cream butter and sugar until light and fluffy. Add vanilla and egg, mix well.
  • Add sifted flours and coconut. Mix well.
  • Roll teaspoonfuls of mixture into balls and place on greased oven trays.
  • Press gently down with a fork.
  • Bake at 180C for 10-15 minutes until light golden brown.
  • Cool on wire rack.

Vanilla Filling:

  • Cream butter and icing sugar until light and fluffy.
  • Add vanilla extract and milk. Beat well.
  • Place a teaspoon of filling on half the biscuits. Top with a teaspoon of White Peach & Raspberry Jam.
  • Place remaining halves on top and press gently.

These monte carlos keep well for around a week in an airtight container.

Download Recipe here >> Monte Carlo Biscuits