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

Simple and delicious homemade Monte Carlo biscuits that taste just as good as the original Arnott's version! 
4.67 from 3 votes
Print Pin Rate
Course: Biscuits
Cuisine: Biscuits/Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 20 biscuits
Calories: 222kcal

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

Conventional Method

  • 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.

Thermomix Method

  • 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.
  • 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

Calories: 222kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 96mg | Potassium: 42mg | Fiber: 1g | Sugar: 15g | Vitamin A: 320IU | Vitamin C: 0.8mg | Calcium: 13mg | Iron: 0.5mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

 

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

46 thoughts on “Monte Carlo Biscuits | classic recipe”

  1. Sarah from Creating Contentment says:

    This is so brilliant! And bringing back wonderful memories of doing the exact same thing as a child. Will pin xS

    1. Bake Play Smile says:

      Thanks Sarah! I really loved this one!

  2. Shannon @ Oh Creative Day says:

    I love that AWW recipe book so, so much! Your bikkies look amazing!

    1. Bake Play Smile says:

      Me toooo!!! It’s the best!

  3. Sarah @ Lady Sadie's Emporium says:

    Monte Carlo’s are one of my fave biscuits, and I can’t get them in Doha. I will definitely be making this recipe!

    1. Bake Play Smile says:

      Oh really!? Yes these are amazing!

  4. brian cavanagh says:

    yeah been looking for a decent recipe ever since i had one my late grans cookbooks that i don’t know if you can get anymore it had a recipe for the monte carlo in it but was made into a log and sliced then baked damn uncle threw all the cookbooks she had that i was promised in the bin from memory it was one of the womens cookbooks during the depression here in aus if anyone knows of it or where to get it would be forever grateful, and i must say i have made quite a few recipes of here and damn there good love the worlds best slice and peppermint crisp slice 😀

    1. Bake Play Smile says:

      Oh no!! You never throw out an old cookbook – they’re the best ones!!! Im so sorry you lost such a special book. I’ll definitely let you know if I ever hear of it. Thank you so much for your lovely comment – I’m so glad you’ve enjoyed the slices.

  5. Shalini says:

    Hi, when you say coconut, what do you use? I’m from India and we get fresh coconut (in shells) here which we use for curries and as pie filling etc.. Did you use those or processed ones?

    1. Bake Play Smile says:

      Hi Shalini, sorry I should have been clearer. Yes the processed coconut in the packets – desiccated coconut is what it’s called here. xx

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