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Monte Carlo Biscuits



  • 1 cup Lupin Flour
  • 2 cups wholemeal flour
  • 2 tsp cream of tartar
  • 1 tsp bi-carbonate soda
  • ¾ cup castor sugar
  • 2 tsp vanilla essence
  • 370g butter
  • 2 eggs
  • 1½ cups coconut


Beat butter and sugar until fluffy, add eggs and vanilla essence, add the sifted flours and coconut. Mix until well combined. Roll out and cut into shapes. Bake on lightly greased trays for 10-15 minutes or until pale golden brown. Can be joined together with jam and butter cream.