Monte Carlo Whoopie Pies

Another favourite of the DB is the good ol’ Monte Carlo biscuit. As I had been promising B1 more whoopie pies, I thought I’d aim to please everyone and create a Monte Carlo Whoopie Pie. I made a golden syrup whoopie pie and filled it with jam and cream. Next time I will try jam and an icing filling.

Makes 22.


Whoopie Pies:
125g unsalted butter, softened
½ cup brown sugar
¼ cup golden syrup
2 eggs
2 cups plain flour
1 teaspoon bicarbonate soda
¼ teaspoon baking powder
1 teaspoon vanilla essence
½ cup buttermilk
icing sugar for dusting

Jam and Cream Filling:
1 ½ cups thickened cream
4 tablespoons icing sugar
1 teaspoon vanilla essence
2 tablespoons of raspberry jam, sieved


Whoopie Pies:
Preheat oven to 180ºC. Line 4 biscuit trays with baking paper.

Using an electric mixer, beat the butter, sugar and golden syrup until light and fluffy. Add the eggs, one at a time, beating well after each addition.

Sift flour, bicarbonate of soda and baking powder into a bowl.

Combine buttermilk and vanilla in a jug.

Add a third of the flour mixture to the butter mix and stir to combine. Add a third of the buttermilk and stir. Repeat with remaining flour and buttermilk until just combined.

Drop level tablespoons of the mixture onto prepared trays, 5 cm apart. Bake for 8 – 10 minutes util puffed and golden. Allow to stand on trays for 2 minutes than transfer to a wire rack to cool completely.

Jam and Cream Filling:
Using an electric mixer, beat cream, icing sugar and vanilla until firm peaks form. Gently fold through the jam until almost combined, so that yu can see ribbons of jam throught the cream.

Spoon tablespoons of filling on half the cakes and top with the other half. Serve dusted with icing sugar.

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