Ever wanted to make your own Monte Carlo biscuits at home? This is the easiest, yummiest Monte Carlo biscuit recipe so taste just as good as the originals!
When I think of Monte Carlo biscuits, I always think about the Arnott’s Assorted Creams packs. When I was little I would always eat the Monte Carlos first – I’d twist the biscuits apart and eat the icing in the middle before anything else. Anyway, the Monte Carlo’s were always my favourites!
A few weekends ago I was looking through some old cookbooks (definitely one of my favourite things to do!) and came across a recipe for Monte Carlo biscuits in the Womens Weekly ‘Big Book of Beautiful Biscuits’ – yep it really is called that!!! They’re such classic recipes but geeez the photos leave a bit to be desired… mind you that didn’t stop me bookmarking about a zillion recipes to make.
And given that I’m always up for trying a new cookie recipe, I decided to make a batch. The original recipe said to make the cookie dough balls quite small. But me, being me, disregarded this advice and thought ‘the bigger the better!’. Anyway, turns out that my Monte Carlo’s were HUGE! Not that there’s anything wrong with a huge cookie… it’s just that when you’re sandwiching two huge cookies together with some jam and buttercream, you suddenly realise that you’re no longer about to eat a cookie, but rather an entire meal. Hehe well maybe not that huge, but they were pretty big! Next time I make these, and yes there will definitely be a next time, I’m going to find a nice little middle ground somewhere between the Women’s Weekly recommendation of small cookie dough balls and my huge ones.
The biscuits were made using a really simple biscuit recipe (I converted it to the Thermomix and it worked perfectly). As much as I love a biscuit that’s totally over-the-top, it’s really hard to beat a classic. And while the biscuits would have been lovely on their own, the thing that takes them from yummy to amazing is definitely the addition of the jam and buttercream filling. I used strawberry jam this time, but raspberry jam would also be lovely. Once the biscuits have completely cooled, you just pop a small teaspoon of jam in the middle of the cookie (don’t spread it out – it will do that when you sandwich the cookies together) and top with a teaspoon of the buttercream. The it’s just a matter of popping another biscuit on top and sandwiching together, just until the jam and buttercream reaches the edge. Because I’m a bit (ok – a lot) OCD, I paired each biscuit with another one that was the same shape and size before sandwiching them together… but that’s not entirely necessary!
The original version of this recipe said to shape the cookie dough into oval shapes and then rough them up with a fork. I wanted mine to look a bit more like whoopie pies so I just rolled them into balls and lightly pressed a fork over the top of the dough. Cuuute!!
And that’s that! So easy, so simple and so darn delicious. And yep, in case you’re wondering, I still twist the biscuits and eat the jam and buttercream first…. some things never change!
Check out the Thermomix and conventional instructions below. xxx
- 185g butter
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1¼ cup self-raising flour
- ¾ cup plain flour
- ½ cup coconut
- ½ cup strawberry jam (or other jam)
- 60g butter
- ¾ cup icing sugar
- ½ tsp vanilla extract
- 2 tsp milk
- Preheat oven to 180 degrees celsius.
- Line two trays with baking paper.
- Cream the butter and sugar until light and fluffy.
- Add the egg and vanilla and beat well.
- Add the sifted flours and the coconut - mix well.
- Roll teaspoonfuls of the mixture into balls and place on baking paper lined trays.
- Press a fork lightly over the top of the dough balls.
- Bake in the oven for 10-15 minutes or until lightly golden-brown.
- Remove from oven and leave on the trays for 5 minutes.
- Place onto a wire rack to cool completely.
- To make the buttercream filling, cream the butter and sifted icing sugar together until light and fluffy.
- Add the vanilla extract.
- Gradually add in the milk and beat well.
- Place a teaspoon of jam onto the middle of half of the cookies.
- Add a teaspoon of buttercream on top of the jam.
- Top with another biscuit and press together lightly until the jam and buttercream reach the edges.
- Store in an airtight container.
Monte Carlo Biscuits – Thermomix Instructions:
1. Preheat oven to 180 degrees celsius.
2. Line two trays with baking paper.
3. Place butter and sugar into TM bowl.
4. Cream together for 1 minute on speed 3-4.
5. With TM still running, add egg and vanilla through hole in lid and continue mixing on speed 3-4 for 30 seconds.
6. Add the flours and coconut and then knead on interval speed for 30 seconds.
7. Roll teaspoonfuls of the mixture into balls and place on baking paper lined trays.
8. Press a fork lightly over the top of the dough balls.
9. Bake in the oven for 10-15 minutes or until lightly golden-brown.
10. Remove from oven and leave on the trays for 5 minutes.
11. Place onto a wire rack to cool completely.
12. To make the buttercream filling, place icing sugar into the TM bowl and mix for 10 seconds on Speed 9 (to remove lumps).
13. Add butter, vanilla and milk and mix for 30 seconds on Speed 4.
14. Place a teaspoon of jam onto the middle of half of the cookies.
15. Add a teaspoon of buttercream on top of the jam.
16. Top with another biscuit and press together lightly until the jam and buttercream reach the edges.
17. Store in an airtight container.