Monte Carlo Biscuits
I go to cold storage at least 5 times a week without fail.. well except when we're not in town of cos.. sometimes i go in not bec i need to get my groceries done.. its more abt getting the chance to see if certain products that are diffcult to get outside can be seen in Cold Storage.. anyway one of the isles which i love to go since i was young is the cookies section..
You see my parents used to take us to a store called Yaohan when we were young.. its a departmental store that has a supermarket in the basement.. i remember my parents wud take us there to buy our Eid dresses and we wud usually end up going to their supermarket.. my fav aisle has always been the cookie section and it has never changed till now... i love to look at how its being displayed.. i love to look at wrappers and of cos back then one of the prominent biscuit wrappers was fm a brand called Arnotts.. Tim Tam has always been hubs fav biscuit - not a surprise actually considering he used to live there during his "younger years" hahaha.. my fav one fm Arnotts has always been Monte Carlo which brings us to this post..
Yesterday morning Sonia woke up with a flu.. we decided to keep her home for a day cos we didnt want other kids to get the flu bug fm her.. dont worry .. shes ok now.. we quickly gave her med and her flu has gotten better.. with her at home resting.. I managed to bake two types of desserts in the morning... a cookie and also a cake.. decided on Monte Carlo biscuits simply bec i hv some left over raspberry French buttercream in my fridge :)
The Monte Carlos was well received by hubs of cos.. he loves it and reminded me that i shud always hv a box in the fridge like my macs lol.. both my kids loved it and i think it was a good move when i decided to roll my cookie dough smaller than what was recommended.. definitely will look cute in ur cookie jar during Eid hehehe.. recipe is fm Australian Food
125 g unsalted butter
1/2 cup caster sugar
1/4 cup milk
1 1/2 cups sifted self-raising flour
1/4 cup sifted custard powder
1/3 cup desiccated coconut
75 g unsalted butter
2/3 cup icing sugar
2 teaspoons milk
1/3 cup strawberry jam
1 Preheat oven to 180C and line two baking trays with baking paper.
2 Beat butter and sugar until light and creamy.
3 Add milk and beat until combined.
4 Add flour, custard powder and coconut and mix to form a soft dough.
5 Roll teaspoons of mixture into balls and place on trays. - I measure a tsp for each ball
6 Press down with a fork.
7 Bake for 15-20 minutes until just golden.
8 Cool on wire rack.
Beat butter and sugar until light and creamy.
Add the milk and beat until combined.
Spread half the biscuits with half a teaspoon of butter mixture and the other half with half a teaspoon of jam.
Sandwich the halves together.
Enjoy with a cuppa!
Please take note that i didnt use the filling recipe that was recommended.. i used the French buttercream recipe which i learnt at Lenotre and added raspberry compote which i prepared myself.. i believe that all good things dont come out of a jar.. so if u want u can always use ur fav buttercream recipe and add any kinda fruit compote that u like.. i personally love raspberry compote .. period! hehe
Before i go.. i would like to thank everyone for the wishes.. be it in my email.. or in my personal fb and in my bisousatoi fb and like page.. no words can describe how excited we were when we first got an email fm one of my readers telling us that she saw Sonia's face on BH Malaysia.. i knew abt it but i had no idea when it was going to be published..
Thank you dear Shahsha for writing such a wonderful article on us and for giving us the opportunity to appear on BH.. my heartfelt thank you to Zarin too for introducing us to Shasha.. hope to see u girls again when i go to KL yah..
To my S'pore readers who didnt get the chance to get hold of copies of the Malaysian BH paper.. here u go.. fm the bottom of my heart .. thank you dearies!