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. Kat says:

    Hi Lucy,
    These look delicious! I can’t wait to try. Do you think you could freeze them? How long do you think you could store them in a container for?
    Thank you!

    1. Bake Play Smile says:

      Hmm good question!!! I have never frozen these before. I would think that the biscuits would be fine to freeze unfilled, but I’m not 100% sure on how well the filling would defrost. You could give it a go though!

  2. Penny says:

    Looking at making these as I love Monte Carlo’s! However, I’m a bit disappointed that your recipe when you print it out only prints the top of the recip, not the theromix section. Is there anyway you can fix this? Thanks

    1. Bake Play Smile says:

      Hi Penny, all of the new recipes on the site have both printable conventional and Thermomix instructions. However, the older recipes have only printable conventional instructions. When I put them on the site, there wasn’t the ability to have 2 recipes in the one post be printable – but luckily there now is!

  3. Soph says:


    This is too goood!!! Far to easy and tasty massive hit with everyone

    1. Lucy says:

      I’m so glad you liked them!

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