My brother is a big fan of my version of ‘Monte Carlo’ biscuits. Traditionally, a Monte Carlo biscuit joins two golden syrup, honey and coconut biscuits with cream and jam, it’s a biscuit originally made famous by Arnott’s. My brother is always requesting that I make him a batch, I usually comply!
As you can see the following recipe is basically a cookie sandwich, or my version of Monte Carlo cookie / sandwich hybrid. This recipe is actually the result of promising to make my brother a batch of Monte Carlos, then opening the pantry and realising I was missing some vital ingredients. So I improvised with what I had, which just happened to be two of my favourite things: a big block of callebaut chocolate, and fresh raspberries. You really can’t go wrong with dark chocolate and fresh berries!
The great thing with these cookie sandwiches is you can make them with whatever filling you like. I have made them by adding peanut butter to the icing, or even the juice and zest of an orange. I always let my tastebuds decide, and you should too, they are generally right!
Cassy assembling the chocolate cookies with her raspberry cream. Black flat plate by Shiko. Recipe by Cassandra Morris of Fig and Salt. Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson for The Design Files.
Ingredients for Chocolate Cookie Sandwiches with Raspberry Cream. Teacup from Mud. Recipe by Cassandra Morris of Fig and Salt. Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson for The Design Files.
Chocolate Cookie Sandwiches with Raspberry Cream. Artesania De Galicia snake jug from Safari Living, Tyler Hays small plate from BDDW. Recipe by Cassandra Morris of Fig and Salt. Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson for The Design Files.
