This recipe comes to us from Reece Hignell’s new book, Cakeboi: A Collection of Classic Bakes (Page Street Publishing, 2022), a fabulous collection of recipes for classic Aussie treats. Here’s what Reece says about it:

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“Monte Carlos are two delicious, chewy coconut biscuit shells that are sandwiched together, filled with cream and a dollop of sticky raspberry jam. They’re my absolute all-time childhood favorite biscuits. In fact, my dogs are named Monty (exciting, playful and welcoming) and Carlo (sweet, simple and flaky) because they reflect these biscuits perfectly.”

Makes 10 biscuits (20 halves)

Ingredients

Biscuits

• 3⁄4 cup + 1 tbsp (185 grams) unsalted butter, softened
• ½ cup (110 grams) granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons (42 grams) honey
• 1 egg, at room temperature
• 1½ cups (185 grams) self-rising flour, sifted
• 1 scant cup (115 grams) all-purpose flour, sifted
• ½ cup (40 grams) unsweetened desiccated coconut

Vanilla Buttercream

• 17 tablespoons (240 grams) unsalted butter, softened
• 4 cups (560 grams) confectioners’ sugar
• 4 teaspoons (20 grams) whole milk
• 1 teaspoon vanilla extract

Assembly

• ½ cup (160 grams) raspberry jam

Garnish

• 2 tablespoons (20 g) confectioners’ sugar, for dusting

Instructions

Make the biscuits

1. Preheat the oven to 340°F (170°C) and line two baking sheets with baking paper. In a large mixing bowl, place the butter, sugar, vanilla and honey. Beat it all with an electric mixer on high speed for approximately 1 minute to cream the ingredients. Add the room-temperature egg, then mix on a medium speed for 1 minute more. Add both flours and coconut to the wet ingredients and fold through until well combined. Divide the dough into two, then roll it out into logs about 2 inches (5 cm) thick and wrap them in cling wrap. Place the dough logs in the refrigerator for 15 to 20 minutes to firm up.

2. Remove the cling wrap, then cut ½-inch (1.3-cm) disks out of the dough. Place the dough disks on the baking paper, then place in the hot oven for 15 minutes, or until golden. Allow the biscuits to cool on the tray before moving.

Make the buttercream

3. Place the softened butter, confectioners’ sugar, milk and vanilla in a medium-sized mixing bowl, then beat with an electric mixer on high until light and fluffy.

Assemble the cookies

4. Sandwich two biscuits with a tablespoon of buttercream and a teaspoon of jam. Dust with confectioners’ sugar.

Reprinted with permission from Cakeboi by Reece Hignell. Page Street Publishing Co. 2022. Photo credit: Luisa Brimble.