• Preheat your oven to 180 degrees celsius (fan-forced)and line two trays with baking paper.
• Place softened butter along with the brown sugar into the bowl of an electric mixture and beat for approximately 8 minutes until pale and smooth.
• Add 1 teaspoon of vanilla extract and the egg and mix to combine.
• Add the self raising flour, plain flour and desiccated coconut and mix on a low speed until just combined.
• Use a tablespoon to scoop up the mixture and gently roll into little balls before placing on the baking trays. Repeat until you have used all of the mixture.
• Gently press down on the top of the balls with the back of a fork to flatten, before placing the baking trays into the oven to bake for 10 - 12 minutes.
• Let the Monte Carlo Biscuits cool on the baking trays for 10 minutes before carefully transferring to a wire rack to cool completely.

To make the filling

• To make the buttercream filling, place 60g of softened butter, ½ teaspoon of vanilla extract and the icing sugar mixture into the bowl of an electric mixer and beat for 3 -4 minutes or until pale and combined.
• Smear a teaspoon of the buttercream onto the back of one biscuit and a teaspoon of raspberry jam onto the back of another biscuit and sandwich together. Repeat until you have used all of the biscuits

Thermomix Instructions

• Preheat your oven to 180 degrees celsius (fan-forced)and line two trays with baking paper.
• Place 125g of softened butter the brown sugar into your Thermomix bowl (with the butterfly attached) and mix for 30 seconds on speed 3 to combine. Scrape down the sides and mix for a further 20 seconds on speed 3 or until pale and creamy.
• Add 1 teaspoon of vanilla extract and the egg to your Thermomix bowl and mix for 10 seconds on speed 3.
• REMOVE THE BUTTERFLY ATTACHMENT and add the self raising flour, flour and desiccated coconut to your Thermomix bowl and mix for 30 seconds using the ‘kneading’ function.
• Use a tablespoon to scoop up the mixture and gently roll into little balls before placing on the baking trays. Repeat until you have used all of the mixture.
• Gently press down on the top of the balls with the back of a fork to flatten, before placing the baking trays into the oven to bake for 10 – 12 minutes.
• Let the Monte Carlo Biscuits cool on the baking trays for 10 minutes before carefully transferring to a wire rack to cool completely.
• To make the buttercream filling, place 60g of softened butter, ½ teaspoon of vanilla extract and the icing sugar mixture into a clean Thermomix bowl with the butterfly attached and mix for 30 seconds on speed 3.
• Scrape down the sides and mix for a further 10 seconds speed 3 or until the buttercream is pale and creamy.
• Smear a teaspoon of the buttercream onto the back of one biscuit and a teaspoon of raspberry jam onto the back of another biscuit and sandwich together. Repeat until you have used all of the biscuits