MONTE CREAMS


COOKBOOK: Family Circle Recipe Collection (Biscuit & Slices)

RATE: ❤️❤️❤️❤️👌🏻👌🏻💲

This one is for all to enjoy!

Heat up the oven, it’s time to bake!

Who doesn’t love a great homemade biscuit!

Add cream and strawberry jam in the centre and you’re in heaven!

A lot of fun to make and if not eaten in the one day, you can store them in an airtight container and have them for the rest of the week.

Enjoy

RECIPE

MAKES 20

125g butter

1/2 cu caster sugar

3 tablespoons of milk

1 1/2 cups self raising flour

1/4 cup custard powder, sifted

1/3 cup desiccated coconut

FILLING

75g butter

2/3 cup icing sugar

2 teaspoons of milk

1/3 cup strawberry jam

Preheat oven to mederate (180C).

Line two 32 x 28cm biscuit trays with baking paper.

Using electric beaters, beat the butter and sugar until light and creamy. Add the milk and beat until combined. Sift the flour and custard powder and add to the bowl with the coconut. Mix to form a soft dough.

Roll 2 teaspoons of mixture into balls. Place on the prepared baking trays and press lightly with a fork. Bake in the oven for 15-20mins or until golden brown. Transfer to a wire rack to cool completely before adding the filling.

FILLING

Beat the butter and sugar with electric beater until light and creamy. Beat in the milk. Spread one biscuit with about half a teaspoon of filling and one with half a teaspoon of jam and sandwich the halves together.

HINT: These biscuits can be stored up to 4 days in an airtight container.

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