Monte Carlo Kisses

Jessica Whipp

This recipe from 1942 is a family favourite and has always been made to gift to friends and be served at birthdays, Christmas and other special occasions (like any day ending in y). Granny always made these biscuits for special occasions and my mother and aunt have the fondest memories of being at fabulous parties and sneaking these biscuits under the table. Granny loved having people over and would always be bringing people together over meal or sharing laughs over tea and cake.   Although sadly Granny is no longer with us, we honour that tradition and always bake this favourite recipe of hers and serve them as she would at parties for friends and family. 


½ cup (125g) soft butter

½ cup sugar

1 egg, beaten

1 dessert-spoon golden syrup

½ cup coconut

2 cups self-raising flour

½ level teaspoon bi-carb soda


  • cream together butter and sugar

  • gradually add egg and golden syrup

  • mix in coconut

  • sift together flour and bi-carb soda and add to creamed mixture and mix to form a dough

  • roll into small balls and place on a lined baking tray, press down with a fork

  • bake for 12 - 15 mins in a moderate oven        

  • once cooled, sandwich together with raspberry or strawberry jam and whipped cream, butter icing or cream cheese frosting.

Although humble, these biscuits are always a showstopper and everyone always has room for at least one!