The best vegan Monte Carlos recipe

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The best vegan Monte Carlos recipe

Vegan Monte Carlos
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Words by Shannon Martinez
Photography by Griffin Sim

Sounds like my kind of jam.

Everyone has an opinion on the humble Monte Carlo biscuit. Some opinions are more correct than others, but we’ll leave it up to you to make the final call. If you’re a Monte Carlo fan but your dietary proclivities are holding you back, we’ve got the solution right here.

Biscuit ingredients

  • 1 ¾ cups of Nuttelex, softened to room temperature
  • 1 ½ cups of packed brown sugar
  • 1 cup of desiccated coconut
  • 3 ½ cups of plain flour
  • 2 teaspoons of No Egg powder, mixed with 2 tablespoons warm water to make a paste
  • 2 teaspoons of vanilla paste
  • 3 teaspoons of baking powder
  • A pinch of salt

Buttercream ingredients

  • ¼ cup of Copha or vegetable shortening, softened to room temp
  • 1/2 cup of Nuttelex
  • 2 cups of icing sugar
  • 1 teaspoon of vanilla bean paste
  • A pinch of salt
  • Bonne Maman cherry jam to serve

How to make the biscuits

  1. Preheat your oven to 160 degrees.
  2. Sift the flour, salt and baking powder into a bowl, then add the coconut and set aside.
  3. Using your stand mixer with paddle attachment, beat together Nuttelex and brown sugar until well combined and fluffy.
  4. Add vegan egg mixture and vanilla and fold in slowly until fully incorporated.
  5. On the lowest speed, add half of the dry mix and fold through.
  6. Add remaining dry mix and keep mixing until a firm dough has formed.
  7. Wrap the dough in cling film and let chill in the fridge for 15 minutes.
  8. Remove from the fridge and roll 24 equal-sized balls of dough (approximately the size of a golf ball).
  9. Place cookies onto a lined baking tray, leaving a few centimetres between each, and gently press to flatten out.
  10. Bake for 10 – 12 minutes. Remove from the oven and cool completely before filling.

How to make the buttercream

  1. Using your stand mixer with paddle attachment, add Copha and butter, then beat for a couple minutes until super light and fluffy.
  2. Turn down the speed to low and add the vanilla paste.
  3. Gradually add icing sugar and a pinch of salt.
  4. Beat until the mixture is well combined and fluffy.
  5. Using a tablespoon (or piping bag if you’re feeling fancy) place about a tablespoon of the buttercream onto the flat side of 12 of the cookies.
  6. Spoon a teaspoon of your favourite jam onto the buttercream.
  7. Gently press the other cookie on top to form a sandwich and place it in the fridge for about 15 minutes or until the buttercream has firmed up.
  8. Dust with icing sugar and enjoy.