Biscuit lovers rejoice! Arnott’s have thrown us all a lifeline by releasing the recipe for the most highly regarded, cream-filled biscuit of them all – ALL HAIL THE MONTE CARLO! Yes, that’s right, you can now bake these Arnott’s favourites YOURSELF.
Excuse me just a minute… *runs to preheat the oven*
Arnott’s release the ACTUAL Monte Carlo biscuit recipe
“There’s no substitute for connecting with family and friends over the sharing of a biscuit, and there has never been a more important time to do so. What better way to connect with those you live with than by baking an Arnott’s classic biscuit… at home” Arnott’s have said on their website. And frankly speaking, we couldn’t agree more.
Then while we were all nodding our heads in agreement, Arnott’s did some kind of baking mic drop and presented us with their Arnott’s Big Recipe Release, starring the Monte Carlo biscuit. #ohyestheydid
A classic favourite
Now I’m not interested in discussing whether the Monte Carlo REALLY is the most favourite of them all because we all know it is. The Kingston comes a close second place and the Shortbread Cream rounding out the podium in third place. Anyway, I digress.
Put the kettle on and get that cuppa ready, we’re going to get our bake on, ARNOTT’S STYLE!
Arnott’s Monte Carlo biscuit recipe
Prep time: 10 minutes
Cook time: 14 minutes
- 125g butter, softened
- ½ cup (125g) caster sugar
- ½ teaspoon finely grated lemon rind
- 1 teaspoon vanilla essence
- 2 tablespoons golden syrup
- 1 egg
- 40g desiccated coconut
- 1½ cups (240g) plain flour
Cream Filling Ingredients
- 60g butter
- ¾ cup (150g) pure icing sugar
- 2 teaspoons milk
- Raspberry jam
- Preheat oven to 170°C.
- Line a baking sheet with baking paper.
- In a medium mixing bowl, place butter, sugar, lemon rind, vanilla and golden syrup. Beat for 1 minute. Add egg and beat for a further minute. DO NOT OVERBEAT. Stir in the sifted flour and coconut until well combined.
- Place half of the mixture on a piece of baking paper and wrap to form a log. Repeat with the remaining dough mixture.
- Place in the fridge for 15 minutes or until slightly firm. Using a serrated knife, cut into 8mm thick slices. Place on the baking sheet and bake for 14 minutes or until golden.
- Allow to cool on the tray for 5 minutes, then place on a cooling rack to cool completely.
- For the cream filling, place the butter, sugar and milk in a medium bowl and beat until light and fluffy.
- Sandwich cooled biscuits together with jam and cream.
TIP: To get a pink icing, much like store-bought Monte Carlos, you could try blending a tablespoon of raspberry jam with the cream filling. YUM!
That’s it! Let us know if you have a go at creating your own Monte Carlo biscuits!
For more super delicious biscuits to fill the biscuit barrel with, see our crazy good Twix inspired biscuit recipe.