Monte Carlo cookies are a favorite Australian tea-time treat. Two coconut cookies are sandwiched with blackberry jam and a buttery filling. Their rough-textured, lightly crisp edges soften around the filling, making them a classic for parties.
Beat the softened butter and granulated sugar until fluffy. Add the egg and mix. Add the flour, coconut, baking powder, baking soda, and salt, then mix into a smooth dough.
Roll the dough into small balls and space them on a parchment-lined baking pan. Flatten each slightly with a fork. Bake in a preheated 170°C / 340°F oven in two batches for a total of 24 minutes, until the edges are lightly golden.
After removing the cookies from the oven, let them cool on the pan for 15 minutes, until they have cooled completely.
Beat the room-temperature butter with powdered sugar until smooth. Spread blackberry jam on the flat side of each cookie and add some filling. Top with another cookie and press gently.
Let the cookies cool on the baking pan for 10 minutes after removing them from the oven; they can break if moved while hot. Make sure they are completely cool before adding the filling, or it may melt. Allergen: contains wheat (gluten), milk and dairy products, and eggs.
Tarifte dolgunun pudra şekeriyle yapıldığı yazıyor ama benim pudra şekerim topaklandı, dolgu pürüzlü kaldı. Elekten geçirmeden eklediğim için oldu galiba, yine de tadı fena değildi.
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