Name: Monte Carlo Slice recipe
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 15
Ingredients: 1 cup plain flour; 1 cup desiccated coconut; 1/4 cup caster sugar; 250.00g unsalted butter; 1 tbs honey; 1 tbs golden syrup; 1 1/2 cup icing sugar sifted; 1 tsp vanilla extract; 2 tbs milk; 1/2 cup raspberry jam; 1 packet Monte Carlo biscuits

by Greer Worsley Last updated on 01/22/2021

The coconut shortbread base is layered with vanilla icing and raspberry jam, and topped with more of your favourite cream-filled Aussie biscuit - Greer Worsley

Ingredients

1 cup plain flour
1 cup desiccated coconut
1/4 cup caster sugar
125g unsalted butter
1 tbs honey
1 tbs golden syrup

Topping

125g unsalted butter
1 1/2 cup icing sugar sifted
1 tsp vanilla extract
2 tbs milk
1/2 cup raspberry jam
1 packet Arnott's Monte Carlo biscuits

Method

Step 1

Preheat oven to 180C. Line an 18 x 25cm slice tin with baking paper so that the edges sit approximately 5cm above the tin.
Step 2

In a large bowl, combine flour, coconut and sugar. Melt butter together with honey and golden syrup and stir well. Add to dry ingredients and stir to combine. Press into prepared tin and bake for 12 minutes until golden. Allow to cool.
Step 3

To make the topping, use handheld beaters to whisk butter and icing sugar until pale and fluffy. Add vanilla and milk and continue beating until well combined. Spread over cooled biscuit base. Heat raspberry jam in microwave or saucepan until runny. Drizzle over icing.
Step 4

Crush or chop Monte Carlo biscuits and sprinkle over the top. Cut into small squares and serve.