Monte Creams

When my husband and I moved to Hawaii from Australia, I had no idea the extent of how different the foods would be. There was the task of learning a whole new vocabulary for things - like Caster Sugar in Australia is Granulated sugar in USA, or icing sugar in Australia is powdered sugar in USA. The vocabulary was definitley a learning curb, however the strangest thing was the vast difference in food!! Biscuits as we know it - or cookies in USA are nothing compared to our beloved Arnott's. My only option to overcome the lack of in my view, quality biscuits, was to bake them myself. Lets face it anyway, home made is by far better then store bought!

So after a chance flick through one of my recipe books I found the Monte Creams recipe - back home we know them as Monte Carlos. Knowing I was hosting a morning tea with alot of the other Aussie wives attending, I just knew these had to be on my table. Im so glad I did do them, as I think they were the first thing to disappear off the table out of a selection of about 10 different treats.I think what really made these so delightful, was that everything used to create them, was home made. For those of you that are unaware of what a Monte Cream is - think of a buttery short bread sandwhich with a butter cream and jam centre. Now that I've captivated your utmost attention.....

Monte Creams Recipe
Makes 24 biscuits (12 Monte Creams)

Prep time: 10 mins      Cooking time:- 15-20 mins

• 125g butter
• 1/2 cup granulated sugar
• 1/4 cup milk
• 1 1/2 cups sifte self-raising flour
• 1/4 cup sifted custard powder
• 1/3 cup desiccated coconut

Preheat oven to 350F (180C)  and line two baking trays with baking paper.

Beat butter and sugar until light and creamy.Add milk and beat until combined. Add flour, custard powder and coconut and mix to form a soft dough.

Roll teaspoons of mixture into even sized balls and place on trays. Press down with a fork.

Bake for 15-20 minutes until just golden. Cool on wire rack.

 

Cream Filling

• 75 g butter
• 2/3 cup powdered sugar
• 2 teaspoons milk
• 1/3 cup strawberry jam (I used my home made summer berry jam) 

Beat butter and sugar until light and creamy. Add the milk and beat until combined.

Spread one biscuit with half a teaspoon of cream filling mixture and the other biscuit with half a teaspoon of jam. Sandwich the halves together.