Tara Humphries, everydaywithallergies.com
This recipe is free from eggs, dairy, gluten and nuts.

Inspired by the Arnott’s cream biscuit, here is a delicious, huge, Monte Carlo without the butter and the egg.

Makes 20
180g dairy free margarine
½ cup brown sugar
1¼ cups self raising flour or gluten-free self raising flour
¾ cup plain flour or gluten-free plain flour
½ cup coconut
1 Tbs white vinegar
1 tsp vanilla
1 Tbs soy or rice milk
Jam for filling

Filling:
60g dairy free margarine
¾ cup icing sugar
½ tsp vanilla 

Preheat oven to 180°C. Line a large baking sheet with baking paper.

Cream margarine and sugar in a large bowl, add the vanilla and vinegar, and beat to combine.

Sift the flours into the bowl and add the coconut and milk. Mix well.

Using a dessert spoon, roll spoonfuls of mixture and place on prepared tray. Form into an oval shape.

Gently run a fork along the top of each biscuit to make rough lines.

Bake for 10 to 15 minutes or until golden. Allow the biscuits to cool completely before joining together with the filling.

Filling:

Cream the margarine and sugar, add the vanilla. If the mixture looks to runny add a little extra icing sugar, it should be a spreadable consistency.

To combine: 

Place a small amount of jam and a small amount of icing on a biscuit and join together with a second biscuit. Repeat until all biscuits are joined.