Icing Sugar
Icing sugar can also be...
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Biscuits
Monte Carlo Biscuits - Gluten Free
30 mins
20 mins
Easy
16
Monte Carlos are best eaten the day they are filled with jam and butter cream. Unfilled biscuits will keep for 2-3 days in an airtight container.
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- Ingredients
- Method
Ingredients
- 250g butter, softened at room temperature
- ½ cup Chelsea Icing Sugar (Gluten Free), sifted
- 1½ cups gluten free plain flour
- ½ cup rice flour
- 1 Tbsp xanthan gum or guar gum
- ⅓ cup desiccated coconut, for rolling
- ¼ cup raspberry jam
Butter Cream
- 70g butter, softened
- ⅓ cup Chelsea Icing Sugar (Gluten Free), sifted
- ½ - 1 Tbsp lemon juice
- 1 Tbsp warm water, approx
Chelsea Products in Recipe
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Method
Preheat oven to 160°C conventional or 140°C fan forced.
Biscuits: Beat butter and Chelsea Icing Sugar until light and creamy. Sift together plain flour, rice flour and gluten substitute. Add to creamed mixture and beat for a further minute or until mixture forms a dough.
Lightly flour hands and form heaped teaspoonfuls of mixture into balls. Roll in coconut. Place on baking paper-lined trays about 5cm apart. Press down slightly with a floured metal spatula. Place in fridge for 10 minutes to allow biscuits to become firm.
Bake for 15 minutes at 160ºC conventional or 140ºC fan forced. Then increase temperature to 190ºC conventional or 170ºC fan forced and bake for a further 5 minutes or until a pale golden colour. Cool on baking trays, as biscuits are fragile when warm.
Butter Cream: Beat butter until light and creamy. Add Chelsea Icing Sugar, lemon juice and water and beat until combined.
Put 1/2 teaspoon of jam and 1 teaspoon buttercream onto half the biscuits. Top with remaining biscuits and press together lightly.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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