Monte Carlos

The stone fruit season allowed me to make an abundance of plum jam, which I decided to combine into a traditional recipe of monte carlos.

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makes 10


- 125g butter, softened

- 160g brown sugar

- 2 tbsp golden syrup 

- 1 egg 

- 2 cups self raising flour, sifted 

- 1/2 cup desiccated coconut 

Vanilla Butter Cream

- 150g butter, softened

- 1 cup icing sugar, sifted

- 1/2 tsp vanilla bean paste 

Plum Jam

- 1.5 kg red plums, pitted

- 1 cup caster sugar

- 1 lemon, juiced 

- 1/4 cup water


To make the plum jam combine all ingredients into a saucepan, and bring to the boil. Simmer uncovered for approximately 30-40 minutes or until the jam coats the back of a spoon. Allow the mixture to cool completely before transferring the jam to sterilised jars. Keep in the refrigerator. 

For the monte carlos preheat oven to 180C and line a baking tray with greaseproof paper. Place the butter, sugar and golden syrup in a bowl of an electric mixer. Beat for 2 minutes or until the mixture is light and fluffy. Add the egg and beat until combined. Place the flour and coconut into the bowl and gentle mix until just combined. Roll 1 tbsp of mixture into balls and place on the lined baking tray, allowing room for spreading. Bake for approximately 15 minutes alternating trays, or until golden brown. Remove from the oven and place the biscuits on a wire tray and cool completely.

For the vanilla butter cream place the butter, icing sugar and vanilla in a bowl with an electric mixer. Beat for 2-3 minutes or until light and fluffy. Place icing on one side of the biscuit and top with the plum jam, sandwich together with the remaining biscuit half. Continue with all the biscuits. Dust with icing sugar if desired. Keep in an airtight container at room temperature or the refrigerator for up to five days. 

this recipe has been adapted from Donna Hay

Genevieve Drury