Monday, 6 February 2012
Gluten Free Monte Carlo Biscuit
Photo and recipe rewrite credit Jody Coppins
These are much better if left covered overnight in the fridge, they taste quite cakey.
Great as a Kids Can Do, great for parties and maybe a lunchbox as a treat.
1 Cup brown sugar
2 tsp vanilla essence
3 3/4 cups GF flour ( I use Simple Baking Mix)
1 1/2 tsp baking powder
2 cups of dessicated coconut
1 1/2 cups of icing sugar
1 tsp vanilla essence
4 tsp milk
Preheat oven to 150 C. Cream butter and sugar until light and fluffly, then beat in egss and vanilla.
Carefully stir in sifted flour and baking powder and the coconut until combined.
Roll tablespoons of mixture into balls and place on greased oven trays .( I usually make them bigger so I can use them as dessert)
Flatten with a fork . Bake for 15-20 minutes until golden, cool on a wire rack.
For the filling, cream butter and sugar until light and fluffy. Stir in vanilla, the gradually add milk beating well.
Spread half the biscuits with jam and the other half with icing, then sandwich together.
Many thanks Jody Coppins for the post.