Homemade Monte Carlo Biscuits
Our Homemade Monte Carlo Biscuits are truly the best! These mini sugar free cookies will soon be your favourite too I am sure of that!
Ingredients
- 110 g butter melted
- 100 g sweetener I used Natvia See Notes 1 and 2, Sukrin Melis is also a great in this recipe
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 160 g almond meal
- 1 tablespoon coconut flour
- 1 tablespoon smooth nut butter I used Melrose Macadamia Butter, See Note 3
- 1 tablespoon sugar-free Caramel Topping I use Natvia, See Note 4
- 30 g beef gelatin See Note 5
- 1 egg
FILLING
- 60 g butter
- 120 g (3/4 cup) powdered sweetener I milled Natvia to a powder or use Sukrin Melis, See Note 6
- 1/2 teaspoon vanilla extract
- 90 g sugar-free raspberry jam I used Natvia Sugar Free, See Note 7
Instructions
CONVENTIONAL METHOD
- Mix all the cookie ingredients in a large bowl until well combined. Leave to rest for 5 minutes. Prepare 2 large baking trays with baking paper.
- Using a teaspoon scoop to measure out dough. Scoop out cookie dough, roll into a ball and place onto baking tray. Slightly flatten with the back of a fork (only a little). Refrigerate for 30-60 minutes.
- Preheat oven to 170℃.
- Bake 10-15 minutes or until lightly golden. Cookies will continue to firm up when cooling.
- Turn half of the cookies upside down and spoon a small amount of jam onto them and return them to the oven jam side up for 3-4 minutes (to just caramelise the jam a little). (I do this to mimic the sticky jam from the traditional Monte Carlo, without having to make a toffee syrup).
- Remove and cool on trays for 5 minutes before lifting onto cooling trays and let cool and set for 1- 2 hours.
- In a small bowl or mixer, combine all the frosting ingredients until light and fluffy. Dollop or pipe filling on one cookie and sandwich together with the jam coated other cookie. Refrigerate for 1-2 hours before serving.
THERMAL METHOD
- Place butter into mixing bowl and melt 1 min/100°C/stir/. Prepare 2 large baking trays with baking paper.
- Add remaining cookie ingredients into mixing bowl. Mix 15 sec/speed 4. Leave to rest for 5 minutes. Follow from Step 2 above.
- For Frosting; place all ingredients into mixing bowl. Mix 20 sec/speed 5. Scrape down sides of bowl and repeat until mix is light and fluffy.
Video
Notes
- Any granular sweeteners can be used in the cookies, but use powdered in the buttercream.
- For the biscuit a gold sweetener can be used to impart a caramel flavour.
- Any nut butter (preferably smooth) can be used in the biscuits.
- I used the Salted Caramel Topping by Natvia in the recipe. You can use Hoppers natural caramel flavouring, or omit completely from the recipe.
- I use Locako Gelatin. Any brand can be used however pasture raised gelatin is always best. The gelatin is used to give the biscuit a "chew" and consistency. It is not recommended leaving this ingredient out.
- In the buttercream please use a powdered sweetener like Sukrin Melis or milled sweetener. A straight granular sweetener will result in a gritty buttercream.
- I love LOVE the raspberry sugar free jam by Natvia. While I have received this product for free from them a few times to trial, I have purchased it many, many more times from my local Woolworths. I have never been a jam fan but this is one I can truly eat straight from the jar. I must add as my own disclaimer though that I do add a few drops of red food colouring purely for aesthetics for my photography. So if you see mine looks "pinker" in the cookies this is why.
Nutrition
Serving: 1cookie (1 sandwiched cookie)Calories: 121kcalCarbohydrates: 3gProtein: 2gFat: 11gSaturated Fat: 5gCholesterol: 25mgSodium: 66mgPotassium: 28mgFiber: 1gSugar: 1gVitamin A: 214IUCalcium: 27mgIron: 1mgMagnesium: 2mgNet Carbs: 2g
Tried this recipe?Let us know how it was!