Last month I went on a road trip to the Southern Highlands with the girls and we had such a blast. It was so great to get away from the busy city and unwind with good friends.
Our relaxing winter weekend reminded me of a stay my sister Amy and I had in cute Bowral cottage years ago, and the epic homemade Monte Carlos biscuits she had baked for us to snack on.
It was cold and wet outside, the fireplace was crackling and we were rugged up on the sofa watching movies and munching on the cookie sandwiches.
Food evokes so many memories. I love how the smell, taste or sight of a dish can instantly take you back to a favourite moment in time.
If you whip up these indulgent and very pretty treats, they are sure to jazz up your afternoon tea AND impress your pals.
- 185g dairy-free butter
- ½ cup coconut sugar
- 1 egg substitute
- 1 tsp vanilla bean paste
- 1¼ cups self-raising flour
- ¾ cup plain flour
- ½ cup desiccated coconut
- Raspberry jam
- 60g dairy-free butter
- ¾ cup icing sugar
- ½ tsp vanilla extract
- 2 tsp soy milk
- Preheat oven to 180°C and line a tray with baking paper.
- Insert the kneading / crushing blade and add all the biscuit ingredients. Mix at speed 7 for 1 minute, pausing halfway to scrape down the sides of the bowl.
- Roll the mixture into teaspoon sized balls and place on the baking tray. Press each biscuit with the back of a fork.
- Bake for 10-15 minutes, or until golden brown, and cool on a wire rack.
- For the filling, insert the whisk blade and mix the dairy-free butter, icing sugar, vanilla extract and soy milk on speed 6 for 30 seconds. Scrape the sides of the bowl with a spatula. Mix again for a further 30 seconds. Set aside in the fridge.
- Match the cooled biscuits into pairs and turn upside down. Place a teaspoon of jam on one half of the biscuits, and spread a teaspoon of filling on the other half. Press the halves together lightly.
- Optional: To serve dust with icing sugar.
Are you making this at home? I would love to see it! Share a pic with the tag #vegeTARAianmakes so I can check it out. Happy cooking!
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