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Recipe
for
 ICING
SUGAR |
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| Monte Carlos (Gluten Free) |
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| Ingredients- |
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Makes 16 biscuit sandwiches
Biscuits
250g butter, softened at room temperature
1/2 cup Dhampure Soft Icing Mixture (Gluten Free), sifted
11/2 cups Orgran Gluten free Plain flour
1/2 cup rice flour
1 tablespoon Orgran Gluten Substitute
1/3 cup desiccated coconut, for rolling
1/4 cup raspberry jam
Butter Cream
70g butter, softened
2/3 cup Dhampure Soft Icing Mixture (Gluten Free), sifted
1 teaspoon lemon juice
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| Preparation-
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- Preheat oven to 160ºC conventional or 140ºC fan forced.Biscuits - Beat butter and Dhampure Soft Icing Mixture until light and creamy.Sift together plain flour, rice flour and Gluten Substitute. Add to creamed mixture and beat for a further minute or until mixture forms a dough.Lightly flour hands and form heaped teaspoonfuls of mixture into balls. Roll in coconut. Place on baking paper-lined trays about 5cm apart. Press down slightly with a floured metal spatula. Place in fridge for 10 minutes to allow biscuits to become firm.Bake for 15 minutes at 160ºC conventional or 140ºC fan forced. Then increase temperature to 190º C conventional or 170ºC fan forced and bake for a further 5 minutes or until a pale golden colour. Cool on baking trays, as biscuits are fragile when warm.Butter Cream - Beat butter, Dhampure Soft Icing Mixture (Gluten Free) in a small bowl with an electric mixer until light and creamy. Add lemon juice and beat for a further 30 seconds or until combined.
- Put 1/2 teaspoon of jam and 1 teaspoon Butter Cream onto half the biscuits. Top with remaining biscuits and press together lightly.
Monte Carlos are best eaten the day they are filled with jam and butter cream.
Unfilled biscuits will keep for 2-3 days in an airtight container.
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