MONTE CARLOS

INGREDIENTS

Biscuits:
125g (4oz) sugar
125g (4oz) butter
1 egg
vanilla essence
1 level dessertspoon honey
280g (10z) plain flour
2 level teaspoons cream of tartar
2 level teaspoon bicarbonate of soda


Filling:
125g (4oz) icing sugar
30g (1oz) butter
vanill essence

METHOD

Preheat hot oven (approx 475F) and prepare greased baking trays. (I use baking paper).

Cream butter and sugar. Add egg and beat well. Add honey and a few drops of vanilla essence. Sift dry ingredients three times. Add slowly to butter mixture, beating well after each addition.

Shape a rounded teaspoon of mixture into a ball. Place on greased tray and press down with a (floured) fork. Bake in a hot oven until golden brown (about 12 minutes).

When cool join two biscuits together with jam (I like raspberry for these biscuits) and the filling.

Filling: Cream melted butter and icing sugar and add a few drops of vanilla essence.