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Thermomix Monte Carlo Biscuits sitting on a white platter.
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Thermomix Monte Carlo Biscuits

These Thermomix Monte Carlo Biscuits are even better than the store bought variety - I promise! These biscuits are made with just a few simple ingredients and then sandwiched together with a delicious creamy filling and of course raspberry jam and can be ready in less than 40 minutes.
Course Snacks
Cuisine Australian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 20 biscuits
Calories 209kcal

Equipment

  • 2 x Baking Trays
  • Thermomix

Ingredients

  • 185 grams butter
  • 90 grams brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 185 grams self-raising flour
  • 100 grams plain flour
  • 40 grams coconut

Filling

  • ½ cup raspberry jam (or other jam)
  • 60 grams butter
  • ¾ cup icing sugar
  • ½ teaspoon vanilla extract
  • 2 teaspoon milk

Instructions

  • Preheat oven to 180 degrees celsius (fan-forced).
  • Line two trays with baking paper.
  • Place butter and sugar into Thermomix bowl.
  • Mix for 40 seconds, speed 3. Scrape down the sides of the bowl and mix for a further 30 seconds, speed 3 or until smooth and creamy.
  • With Thermomix running on speed 3, add egg and vanilla through hole in lid and continue mixing on speed 3 for 30 seconds.
  • Add the flours and coconut and select kneading function. Mix for 40 seconds.
  • Roll teaspoonfuls of the mixture into balls and place on baking paper lined trays.
  • Press a fork lightly over the top of the dough balls.
  • Bake in the oven for 12-15 minutes or until lightly golden-brown.
  • Remove from oven and leave on the trays for 5 minutes.
  • Place onto a wire rack to cool completely.
  • To make the buttercream filling, place icing sugar into the Thermomix bowl and mix for 10 seconds on Speed 9 (to remove lumps).
  • Add butter, vanilla and milk and mix for 40 seconds on Speed 3.
  • Place a teaspoon of jam onto the middle of half of the cookies.
  • Add a teaspoon of buttercream on top of the jam.
  • Top with another biscuit and press together lightly until the jam and buttercream reach the edges.
  • Store in an airtight container.

Notes

  • For best results, use butter which is at room temperature.
  • To ensure consistency with the size of the biscuits, use a teaspoon to scoop up the mixture.
  • You can make the biscuits larger, however the baking time will increase.
  • Strawberry jam can be used in place of raspberry.
  • These biscuits can be frozen (both filled and unfilled) for up to three months.
  • Once filled, store in an airtight container in a cool dry place for up to five days. Please note these biscuits will soften over time.

Nutrition

Calories: 209kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 87mg | Potassium: 42mg | Fiber: 1g | Sugar: 13g | Vitamin A: 319IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.5mg