Monte Carlo Biscuits | classic recipe

Simple and delicious homemade Monte Carlo biscuits that taste just as good as the original Arnott’s version! 

 

Simple and delicious homemade Monte Carlo biscuits that taste just as good as the original Arnott's version! 

 

If you grew up eating Monte Carlos, you’ll know exactly what the fuss is about… and why you need this homemade recipe in your life RIGHT NOW!!! 

 

A cake plate topped with biscuits.

 

Monte Carlo biscuits – a classic Australian favourite

 

If you’re not familiar with Monte Carlo biscuits, they’re a classic Australian biscuit made by Arnott’s. Two coconut biscuits are sandwiched together with a creamy buttercream filling and a dollop of jam. YUM! 

 

They’re one of my absolute favourite biscuits… and totally deserving of being made into a homemade recipe. 

 

Two cookies sandwiched together with jam and cream.

 

What you need to make homemade Monte Carlos

 

These yummy biscuits need only a few very basic ingredients – making them a great budget-friendly option (in fact… you probably already have most of them at home!).

 

For the biscuits: 

  • butter
  • brown sugar
  • egg
  • vanilla extract
  • self raising flour
  • plain flour
  • coconut

 

For the buttercream filling:

  • butter
  • icing sugar
  • vanilla extract
  • milk

And of course, strawberry jam!

 

Jam and white buttercream filling inside two coconut biscuits.

 

How to make Monte Carlo biscuits with hand-held beaters, a stand mixer or a Thermomix (in just a few minutes)

 

This is such a quick and easy biscuit recipe – and you can make it using hand-held beaters, a stand mixer or a Thermomix (see printable recipe cards at the bottom of the post for exact instructions). 

 

The biscuits are made by creaming the butter and brown sugar together, then adding the egg and vanilla extract and continuing to beat. Finally, the self-raising flour, plain flour and coconut are added and mixed until combined. 

 

That’s it! However you decide to make these biscuits, you won’t use more than 1 bowl and they’ll take you just a few minutes!

 

This recipe will make about 40 small biscuits, which when sandwiched together with the filling will leave you with 20 complete Monte Carlos. 

 

A cookie on a floral plate with jam and buttercream in the centre.

 

Jam and buttercream filling

 

The coconut biscuits taste great on their own, but it’s the creamy buttercream filling and tangy, sweet jam that makes ALL the difference! Trust me!

 

It’s important not to overfill the biscuits with too much jam and buttercream. Add a small amount of jam to the flat side of a biscuit and then top with a small amount of buttercream in the centre. When you add another biscuit to the top it will ‘squish’ the filling out towards the edges. 

 

How much filling you need really depends on the size of your biscuits. In these photos my biscuits were quite small and so I used about 1/2 teaspoon of jam and 1/2-1 tsp of buttercream for each biscuit. Have a play around and you’ll work out how much you need!

 

It’s also best to use a thick jam so that it doesn’t go to runny. I used Cottees strawberry conserve in this recipe. 

 

Jam and buttercream inside a half eaten biscuit.

 

Other classic Australian recipes

Monte Carlos are certainly an Australian favourite! If you’re after some more classic Aussie recipes, check these ones out!

A cake plate of Monte Carlo biscuits.

 

Simple and delicious homemade Monte Carlo biscuits that taste just as good as the original Arnott's version! 

Monte Carlo Biscuits - Conventional Method

Simple and delicious homemade Monte Carlo biscuits that taste just as good as the original Arnott's version! 
5 from 1 vote
Print Pin Rate
Course: Biscuits
Cuisine: Biscuits/Cookies
Keyword: monte carlo biscuits
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 20 biscuits
Calories: 222kcal
Author: Bake Play Smile

Ingredients

For the biscuits:

  • 185 g butter room temperature
  • 100 g (1/2 cup) brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 190 g ( and 1/4 cups) self-raising flour
  • 120 g (3/4 cups) plain flour
  • 45 g (1/2 cup) coconut

For the filling:

  • 60 g butter room temperature
  • 120 g (3/4 cup) icing sugar
  • 1/2 tsp vanilla extract
  • 2 tsp milk
  • 1/2 cup strawberry jam

Instructions

  • Preheat oven to 180 degrees celsius (fan-forced). Line two flat baking trays with baking paper and set aside.
  • Using a stand mixer or hand-held beaters, cream the butter and brown sugar on high speed until pale and creamy.
  • Add the egg and vanilla extract and continue to beat.
  • Add the sifted self-raising flour, plain flour and the coconut. Continue to beat on low speed until combined.
  • Roll small teaspoonfuls of the mixture into balls and place on the prepared 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 allow to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
  • To make the buttercream filling, cream the butter and sifted icing sugar with a stand mixer or hand-held beaters until pale and creamy.
  • Add the vanilla extract and mix and continue to beat well.
  • Place a small amount of jam onto the middle of the flat side of one of the cookies. Top with a small amount of buttercream. Place another biscuit on top and press together lightly until the jam and buttercream reach the edges.
  • Store in an airtight container for up to 5 days.
Nutrition Facts
Monte Carlo Biscuits - Conventional Method
Amount Per Serving
Calories 222 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 35mg 12%
Sodium 96mg 4%
Potassium 42mg 1%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Sugars 15g
Protein 2g 4%
Vitamin A 6.4%
Vitamin C 1%
Calcium 1.3%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Simple and delicious homemade Monte Carlo biscuits that taste just as good as the original Arnott's version! 

Monte Carlo Biscuits - Thermomix Method

Simple and delicious homemade Monte Carlo biscuits that taste just as good as the original Arnott's version! 
5 from 1 vote
Print Pin Rate
Course: Biscuits
Cuisine: Biscuits/Cookies
Keyword: monte carlo biscuits
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 20 biscuits
Calories: 222kcal
Author: Bake Play Smile

Ingredients

For the biscuits:

  • 185 g butter room temperature
  • 100 g (1/2 cup) brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 190 g ( and 1/4 cups) self-raising flour
  • 120 g (3/4 cups) plain flour
  • 45 g (1/2 cup) coconut

For the filling:

  • 60 g butter room temperature
  • 120 g (3/4 cup) icing sugar
  • 1/2 tsp vanilla extract
  • 2 tsp milk
  • 1/2 cup strawberry jam

Instructions

  • Preheat oven to 180 degrees celsius (fan-forced). Line two flat baking trays with baking paper and set aside.
  • Cream the butter and brown sugar for 30 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a furthe 30 seconds.
  • Add the egg and vanilla extract and mix for 10 seconds, Speed 3.
  • Add the sifted self-raising flour, plain flour and the coconut and mix on Interval/Knead function for 30 seconds or until well combined.
  • Roll small teaspoonfuls of the mixture into balls and place on the prepared 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 allow to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
  • To make the buttercream filling, place the butter, sifted icing sugar, vanilla extract and milk into a clean Thermomix bowl and mix for 10 seconds, Speed 6. Scrape down the sides of the bowl and continue to mix until pale and creamy. with a stand mixer or hand-held beaters until pale and creamy.
  • Place a small amount of jam onto the middle of the flat side of one of the cookies. Top with a small amount of buttercream. Place another biscuit on top and press together lightly until the jam and buttercream reach the edges.
  • Store in an airtight container for up to 5 days.
Nutrition Facts
Monte Carlo Biscuits - Thermomix Method
Amount Per Serving
Calories 222 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 35mg 12%
Sodium 96mg 4%
Potassium 42mg 1%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Sugars 15g
Protein 2g 4%
Vitamin A 6.4%
Vitamin C 1%
Calcium 1.3%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Coconut biscuits on a white plate with strawberry jam and white buttercream inside.

46
Leave a Reply

avatar

29 Comment threads
17 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
27 Comment authors
PennyKatShalinibrian cavanaghSarah @ Lady Sadie's Emporium Recent comment authors
  Subscribe  
newest oldest most voted
Notify of
Lauren @ Create Bake Make
Guest

Haha, I can’t see anything wrong with having a cookie for a meal!!! Even though I’ve always been a Shortbread Cream kind of girl, these look lovely 🙂

Jody
Guest
Jody

Hi Lucy, biscuits look yummy. Can they be made with wholemeal flour or does it have to be white.

Gourmet Getaways
Guest

Very pretty, Lucy! They look like classic macarons. Classic recipes are great! You have such an interesting hobby :)…

Gourmet Getaways

Ingrid - Fabulous and Fun Life
Guest

Arnotts’ Monte Carlo biscuits used to be my favourite when I was growing up also.