One of Australia's best-loved teatime biscuits, the Monte Carlo sandwiches two coconut-flecked biscuits together with raspberry jam and a buttery filling. Their coarse, lightly crisp texture softens against the filling, making them a staple on party platters.
Beat the softened butter with the caster sugar until fluffy, then mix in the egg. Add the flour, coconut, baking powder, bicarbonate of soda and salt and knead into a smooth dough.
Pull off small balls of dough, flatten each lightly with a fork and space them on a lined tray. Bake in an oven preheated to 170°C, in two batches, for a total of 24 minutes until the edges turn lightly golden.
Leave the biscuits on the tray to cool completely for 15 minutes after taking them out of the oven.
Beat the room-temperature butter with the icing sugar into a smooth filling. Spread blackberry jam over the flat side of one biscuit, top with the filling, then press a second biscuit on top.
Let the biscuits cool on the tray for 10 minutes before moving them, or they will crack while still warm. Make sure they are completely cool before spreading the filling, or it will melt. Allergens: contains wheat (gluten), milk and dairy, egg.
Using coarsely desiccated coconut keeps the biscuit's characteristic rough surface; finely shredded coconut flattens the texture and loses what makes a Monte Carlo distinctive.
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