Author Topic: Monte Carlo Biscuits  (Read 9393 times)

Offline achookwoman

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Re: Monte Carlo Biscuits
« Reply #15 on: October 01, 2017, 11:42:25 pm »
These are the changes I made to Judy’s recipe.
Made double, but baked half. Rolled remainder into log to freeze.
Only fill with butter cream and jam as required.
Used a small, 2 1/2 ice cream scoop to form biscuits straight on to tray, no rolling.
Used fork dipped in flour to flatten  and make marks across biscuits.
Added 1 teaspoon of both honey and golden syrup to double recipe.
Used raw caster sugar instead of brown sugar.
Am going to fill come with chocolate instead of jam.

Offline cookie1

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Re: Monte Carlo Biscuits
« Reply #16 on: October 02, 2017, 05:27:35 am »
Thanks for that Chookie. I have popped a copy of them under Judy's recipe as well.
May all dairy items in your fridge be of questionable vintage.