We’ve been iso-baking up a storm and Arnott’s have given us something new to make with the release of their ‘top-secret’ recipe for Monte Carlo biscuits.
The Aussie biscuit maker’s Monte Carlo is made up of two biscuits sandwiched together with a vanilla cream and jam filling.
This sweet treat has been a favourite in our homes since the Monte Carlo was first made in 1926
But the actual ingredients of these favourite biscuits have been shrouded in mystery….until now.
We know now that these Monte Carlo cookies contain golden syrup, desiccated coconut, butter and a few other ingredients to make these delicious crunchy sandwich cookies.
Arnott’s has been regularly sharing their top-secret recipes for their favourite biscuits. You can now bake these Monte Carlo biscuits, as well as Arnott’s Scotch Fingers at home.
Ingredients (makes 10 Biscuits)
- 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
- 60g butter
- ¾ cup (150g) pure icing sugar
- 2 tsp milk
- Raspberry jam
Method
- Preheat over to 170°C.
- Line a baking sheet with baking paper.
- 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.
- Place half the dough mixture on a piece of baking paper and wrap to form a log. Repeat with remaining dough mixture.
- 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.
- All to cool on tray for 5 minutes then place on a cooling rack.
- For the cream filling, place butter, sugar and milk in a medium bowl and beat until light and fluffy.
- Once cool, sandwich biscuits together with jam and cream.
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