Easy. Delicious. Home made Monte Carlo Recipe.
The Monte Carlo biscuit is a timeless classic. This home made Monte Carlo Recipe will give the shop brought biscuits a run for their money!
Monte Carlo’s are an Aussie biscuit manufactured by Arnott’s Biscuits. While the biscuits are Australian, they were named after the city of Monte Carlo.
Australia has a bit of a love story when it comes to biscuits. We love a SAO with vegemite, Iced VoVo and Monte Carlo. The Monte Carlo biscuit has been around since 1926, with one of the earliest Arnotts biscuit tours captured on film in 1951.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
- 185g unsalted butter, softened
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla essence
- 2 cups plain flour
- 2 ½ tsps McKenzie’s Baking Powder
- ½ cup McKenzie’s Desiccated Coconut
- 1/ cup raspberry jam
- 60g unsalted butter
- ½ tsp vanilla essence
- ¾ cup icing sugar
- 2 tsps milk
- Preheat oven to 180°C. Grease oven trays.
- Beat butter, brown sugar, egg and vanilla essence in a small bowl with electric mixer until smooth.
- Transfer to a larger bowl and stir in sifted flour, baking powder and coconut in two batches.
- Roll rounded teaspoons of mixture into oval shapes.
- Place about 2.5cm apart on the trays. Flatten slightly. Bake biscuits for approximately 12-15 minutes or until browned. Allow to cool.
- Cream Filling: Beat butter, vanilla essence and sifted icing sugar in a small bowl with electric mixer until light and fluffy. Add milk and beat for a further minute.
- Sandwich biscuits with jam and cream filling.
Tip: Monte Carlo Recipe can be made ahead of time, just keep unfilled biscuits in an airtight container for up to a week.
This Recipe Is A Non-Sponsored Contribution From McKenzie’s Foods