Gluten Free Monte Carlos

Gluten Free Monte Carlos

These Gluten Free Monte Carlos are a real delight to make and eat. Though I’ve never tried gluten containing monte carlos, I’ve been told this gluten free version is a lot nicer. These Gluten Free Monte Carlos have a soft crumbly texture with a hint of coconut and a plum and cream like filling.

I sourced the original recipe from a Women’s Weekly cookbook and modified it to be gluten free. I also chose plum jam instead of the traditional raspberry for something a little different and made the the biscuits quite a bit bigger. By all accounts, the modifications made the recipe even better! A recipe that would go perfectly for a morning or afternoon tea party.

I would have loved to share this recipe with you all last week but unfortunately our house was struck down by a delightful tummy bug and writing or thinking about food was far from my mind.

I’m hoping everyone else is well and enjoying the spring weather (for those in Australia of course).

Thanks for stopping by and take care,

Amanda

Gluten Free Monte Carlos
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Gluten Free Monte Carlos
Servings: 20 Biscuits
Ingredients
Biscuit
  • 185 g unsalted butter, softened
  • 1 tsp vanilla extract
  • ½ cup firmly packed brown sugar
  • 1 egg
  • cup gluten free self raising flour, sifted
  • ¾ cup gluten free plain flour, sifted
  • ½ cup desiccated coconut
  • ½ cup plum jam
Cream Filling
  • 60 g unsalted butter, softened
  • ¾ cup icing sugar, sifted
  • ½ tsp vanilla extract
Instructions
Biscuit
  1. Preheat oven to 180°C and line 3 baking trays with baking paper. 

  2. Using the stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla extract on medium speed until light and fluffy. Add egg and beat until combined. Then stir in flours and coconut. 

  3. Shape heaped teaspoon of biscuit mixture into oval shapes and imprint surface with a fork. Place approx. 1 inch apart on the tray and bake for 12 minutes. Allow to cool on trays.   Meanwhile make the cream filling. 

  4. Place approx. ½ teaspoon each of jam and cream filling on centre of half the biscuits. Then top with remaining biscuits, gently pressing together.

Cream Filling
  1. Using the stand mixer fitted with the whisk attachment, beat the butter, icing sugar and vanilla extract until light and fluffy. 

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