I don’t know what just happened.
Somehow I’ve got so much more energy these passed couple of days that I’ve been able to check of a bunch of things on the to-do-list. You know, like organizing the hall drawer, putting away the winter hats, gloves and jackets, (I don’t care if it’s freezing outside, I WILL ware my new green spring coat!), de-cluttering the living room bookshelves and so forth. Must be the light. Oh, how I just love the light!
Or, it could be the fact that it’s Easter next weekend and I’ll be baking these lovely-chewy-coconut sandwhich-cookies-filled-with-cream-cheese-frosting-lemon curd-and-raspberry-jam. In Australia they’re called Monte Carlos. Yup, still watching Masterchef Australia. So while I’m doing that, you can go and bake.
Monte Carlo Biscuits with Raspberry Jam, Lemon Curd and Cream Cheese Frosting
Who would say no to a double cookie filled with love and sunshine? Recipe adapted from Masterchef Australia season 7 with some alterations. Use preferably organic produce!
125 gram/4.4 oz. butter
95 gram/3.3 oz. plain flour
1 tsp baking powder
60 gram/2.1 oz. shredded coconut
60 gram/2.1 oz. raw granulated sugar
60 gram/2.1 oz. brown sugar
a pinch of salt
1 small egg, free range and lightly whisked
1 tsp vanilla extract
- Preheat oven to 180 C/356 F.
- Melt the butter and set aside to cool.
- Mix flour, baking powder, coconut, sugars and a pinch of salt in a bowl until combined.
- Pour in the melted butter into the dry ingredients and add the whisked egg and vanilla extract and stir. The batter should be moist but still pliable.
- Roll tablespoon sized balls and place them on a parchement covered baking tray. Flatten each cookie with a floured fork.
- Bake for 10–12 minutes or until golden. Let cool completely before filling.
- Assembly: When you have your fillings ready (see below), pipe or spoon cream cheese filling on a cookie bottom and then place a generous dollop of raspberry jam or lemon curd on top. Finish of with a second cookie, like a sandwich. Done! You should eat the cookies kind of right away, but I’ve stored some in the fridge until the next day and they still taste delicious. A bit more chewy, but that’s not a problem for me. Bon appétit.
I’ve posted my yummy-jammy recipe here.
I used this beautiful Lemon Curd recipe, with the addition of 1/2 vanilla pod and seeds. While the curd is cooling you can leave the pod in to get as much flavor out of it as possible.
Cream Cheese Filling
Ok, so there are no actual recipe for this filling. I just whipped room temperatured cream cheese (125 gram/4.4 packet) in a bowl until it was light and fluffy. Then I added a small chunk of room temperatured butter and whipped some more. If you like butter, then add some more. Finally, I added a couple of tablespoons of homemade raw powdered sugar (this is awesome and you can get the magical recipe here!) until I got the sweetness I prefer, which is not too sweet. Just make sure the frosting is still thick and holding together and not getting soupy, in that case you’ve added to much sugar. You can squeeze some lemon juice in here for a more tangy flavor or add some vanilla bean seeds for another level of sweetness. Or vanilla extract works fine as well. Sometimes it feels good to just go by instict and let your palate guide you outside the box.