Arguably one of the best assorted cream biscuits, the Monte Carlo is known and loved for its crunchy shell and sticky jam and cream filling… and now you can make your own at home.
Thanks to the biscuit kings over at Arnott’s, they’ve just released the official recipe for its Monte Carlo biscuits for the very first time in history.
This won’t be the only prized recipe we get our hands on either. Every week until isolation is over and done with, Arnott’s will continue to release the recipe to one of their famous biscuits – making it the perfect cooking project for any biscuit lover during the lockdown.
So without further ado, here’s the official way to make Arnott’s Monte Carlo Biscuits, and to be honest, it looks simple enough that we might even give it a crack.
Biscuit ingredients
125g butter, softened
½ cup (125g) caster sugar
½ tsp finely grated lemon rind
1 tsp vanilla essence
2 tbsp golden syrup
1 egg
40g desiccated coconut
1 ½ cups (240g) plain flour
Cream ingredients
60 butter
¾ cup (150g) pure icing sugar
2 tsp milk
Raspberry jam
Method
1. Preheat oven to 170°C.
2. Line a baking sheet with baking paper.
3. In medium mixing bowl place butter, sugar, lemon rind, vanilla and golden syrup. Beat for approximately 1 minute. Add egg and beat for a further minute. Do not over beat. Stir in sifted flour and coconut until well combined.
4. Place half the dough mixture on a piece of baking paper and wrap to form a log. Repeat with remaining dough mixture.
5. Place in refrigerator for 15 minutes or until slightly firm. Using a serrated knife, cut into 8mm slices. Place on baking sheet and bake for 14 minutes or until golden.
6. All to cool on tray for 5 minutes then place on a cooling rack.
7. For the cream filling, place butter, sugar and milk in a medium bowl and beat until light and fluffy.
8. Once cool, sandwich biscuits together with jam and cream.
