Retro Monte Carlos {No Added Sugar}

INGREDIENTS 

  • 185 g unsalted butter softened
  • 1/2 cup Lakanto Baking Blend
  • 1 egg
  • 1 tsp vanilla extract
  • 1  1/4 cup self-raising flour 
  • 3/4 cup plain flour sifted
  • 1/2 cup desiccated coconut

VANILLA FILLING

  • 60 g unsalted butter
  • 3/4 cup Lakanto Icing Powder  
  • 1/2 tsp vanilla extract
  • 2 tsp milk
  • 1  cup sugar free raspberry jam (homemade or store bought) 

METHOD

  1. Cream butter and Lakanto Baking Blend or until light and fluffy.
  2. Add vanilla and egg, mix well.
  3. Add sifted flour and coconut. Mix well.
  4. Roll teaspoonfuls of mixture into balls and place on greased oven trays.
  5. Press gently down with a fork.
  6. Bake at 180C for 10-15 minutes until light golden brown.
  7. Cool on wire rack.
  8. Vanilla filling: Cream butter and Lakanto Icing Powder until light and fluffy.
  9. Add vanilla extract and milk. Beat well.
  10. Place a teaspoon of vanilla filling on half the biscuits.
  11. Top with a teaspoon of raspberry jam.
  12. Top with remaining halves and press gently. 
  13. Dust with Lakanto Icing Powder 

Approx. Nutritional Information Per Serve 50g - Energy 706 kJ (169 Cal) - Protein 2.6g - Total Fat 10.8g Saturated Fat 10.8g - Carbohydrate 13.8g -   Fibre 1.8g - Natural Sugar 0.6g  Sodium 186 mg Erythritol 11.2 g






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