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T2 /
Posted 8 months ago

It’s time to whip up some Monte Carlos, Melbourne Breakfast style! The clever Alicia & Bree from have taken Melbourne Breakfast into a new realm with an ingenious tea twist on a biscuit classic. Expect berries & vanilla in abundance. 🍓🍓 Ingredients Biscuits 125g softened butter ½ cup caster sugar 1tsp vanilla essence 2 tbsp golden syrup 1 egg 1/3 cup desiccated coconut 1 ½ cups plain flour Butter Cream 60g softened butter ¾ cup pure icing sugar ½ cup full cream milk 4 tsp of T2 Melbourne Breakfast Tea ½ cup berry jam Method Biscuits 1. Preheat oven to 180 degrees C and line 2 baking trays. 2. In a medium mixing bowl, add butter, sugar, vanilla and golden syrup and with an electric mixer beat for around 1 minute. 3. Add egg and beat for another minute. 4. Stir in sifted flour and coconut and mix to combine. 5. Use a teaspoon as a guide to scoop out the mixture and roll into even small balls onto baking paper. Use the back of a fork to pat each down a little. 6. Bake for approx. 15 minutes or until golden. 7. Allow to cool on a tray for 5 mins and then transfer them to a rack to cool. For the cream filling 1. Place the milk and the tea in a small saucepan over medium heat, bring to the boil then sit aside to steep for 5 mins (we want it strong!). Once cool, strain and keep the liquid. 2. Place the butter, icing sugar and 2 tsp of the brewed cooled milky tea into a bowl and mix with an electric mixer until combined and fluffy. To assemble 1. Time to sandwich those biscuits together with as much jam and butter cream as you like! 2. Sit back, relax and enjoy!

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