Georgia Barnes Monte Carlo Biscuit Recipe MasterChef

GEORGIA'S QUICK MONTE CARLOS

MAKES 12

This is the ultimate crowd-pleasing afternoon tea. I made these super quick treats on MasterChef during a Marco Pierre-White immunity challenge. We were asked to make the perfect morsel to have with a good ol’ cuppa. I not only won the challenge, but won a mass following of home cooks trying them out for themselves. These flavours take me straight back to my childhood to when I made the traditional Monte Carlo biscuits many times with my beautiful Grandma, Mama. Rows of coconut shortbread biscuits, sandwiched together with mock-cream and raspberry jam.  I remember waiting ever so patiently for the biscuits to completely cool before putting them together. We would take a good look at our little masterpieces before sitting down to eat them together, always with a cup of hot milky tea. My version of the classic recipe can easily be made in 30 minutes, and I especially love my very quick, and very easy homemade jam! I hope you love making these as much as I do.

INGREDIENTS

Georgia Barnes Monte Carlo Biscuit Recipe Baking MasterChef

Coconut Biscuits

  • 1 cup self-raising flour
  • 1 cup desiccated coconut
  • 1 cup caster sugar
  • Pinch of salt
  • 100g butter, melted and cooled
  • 1 egg, lightly whisked
  • 1 tsp vanilla bean paste or vanilla bean extract

Raspberry Jam

Georgia Barnes Monte Carlo Biscuit Recipe MasterChef Raspberry
  • 200g raspberries, fresh or frozen
  • 1 tbsp lemon juice
  • ½ cup caster sugar

Chantilly Cream

  • 300ml thickened cream
  • 3 tbsp icing sugar
  • 1 tsp vanilla bean paste or vanilla bean extract

Garnish

  • Mint leaves
  • 12 fresh raspberries
  • Icing sugar

 

METHOD

  1. Preheat oven to 180C.
  2. To make the biscuits: Place flour, coconut, sugar and salt in a bowl and stir to combine. Add melted butter, egg and vanilla and stir to combine. Place even spoonfuls of mixture onto a lined baking tray and place in the oven to bake for 8-10 minutes, or until just golden. Remove from the oven and allow to cool on a tray.
  3. Meanwhile, to make the jam: Place raspberries, lemon juice and sugar in a saucepan and set over medium-high heat. Cook, stirring occasionally until raspberries have released their juices. Add a splash of water if the jam is catching on the bottom of the saucepan. Continue cooking until raspberries have broken down and mixture has reduced. Transfer jam to a bowl and set aside to cool.
  4. To make the Chantilly cream: Place cream in a bowl and whisk to form soft peaks. Sift in icing sugar. Add vanilla and stir until just combined.
  5. To construct the monte carlos: Spread a small amount of jam on half of the cooled biscuits. Top with a dollop of Chantilly cream. Sandwich the filling with the remaining biscuits. Garnish by securing a raspberry to the top of the Monte Carlo with a small amount of cream. Add a sprig of mint and a dusting of icing sugar. 
  6. Brew a hot pot of tea, find someone special to share them with and enjoy every bite!