Monte Carlo Biscuits
125g softened butter
1 cup brown sugar
2 tablespoons honey
a pinch of salt
2 cups self raising flour
1/3 cup raspberry jam, warmed
2 cups icing sugar
15g softened butter, extra
1 teaspoon vanilla essence
2-3 tablespoons milk
Preheat oven to 180°C.
Line a biscuit tray with baking paper.
Cream butter and sugar until well blended. Add egg, honey and a pinch of salt. Fold through sifted flour.
Roll mixture into a log. Cover with plastic and allow to rest for about 20 minutes.
Uncover and slice into 1/2 cm slices. Place on tray and bake for 15 minutes or until golden.
While still warm brush 1/2 the biscuits with the jam. Set aside to cool.
Sift icing sugar into a bowl. Add butter, and vanilla essence. Mix in enough milk to form a thick icing. Spread other half of the biscuits with the icing and sandwich together.