For a family favourite retro sweet treat without guilt, look no further! These Monte Carlo biscuits are made with 95% less sugar, a delicious vanilla filling and raspberries to make a healthier treat.
Biscuit
Ingredients
185g unsalted butter softened
½ cup Lakanto Baking Blend
1 egg
1 tsp vanilla extract
1¼ cup self-raising flour
3/4 cup plain flour sifted
½ cup desiccated coconut
Method
Cream butter and Lakanto Baking Blend or until light and fluffy.
Add vanilla and egg, mix well.
Add sifted flour and coconut. Mix well.
Roll teaspoonfuls of mixture into balls and place on greased oven trays.
Press gently down with a fork.
Bake at 180C for 10-15 minutes until light golden brown.
Cool on wire rack.
Filling
Ingredients
60g unsalted butter
¾ cup Lakanto Icing Powder
½ tsp vanilla extract
2 tsp milk
1 cup sugar free raspberry jam
Lakanto Icing Powder to dust
Method
Cream butter and Lakanto Icing Powder until light and fluffy.
Add vanilla extract and milk. Beat well.
Place a teaspoon of vanilla filling on half the biscuits.
Top with a teaspoon of raspberry jam.
Top with remaining biscuit halves and press gently.
Dust with Lakanto Icing Powder
Tips & Hints
Use whipped cream or sugar-free ice-cream instead of vanilla filling for a summer treat.
This favourite family recipe now has 95% less sugar, by replacing the added sugar with Lakanto.
