Monte Carlo Biscuits

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

5 from 10 votes

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Course: Biscuits

Cuisine: Biscuits/Cookies

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: biscuits

Calories: 222kcal

Cost: $5

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.

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 further 30 seconds, Speed 4.
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 knead for 30 seconds on Dough function, 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.

RECIPE NOTES & TIPS

Oven temperatures - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
Baking trays - I strongly recommend greasing and lining the trays with baking paper, even if using non-stick trays.
Quantity - this recipe will make about 40 small biscuits, which when sandwiched together with the filling will give you 20 complete Monte Carlos.
Jam filling - I recommend using a thick jam, so that it stays between the biscuits instead of running out. I used St Dalfour Strawberry Fruit Spread in this recipe.
To sandwich biscuits together - how much filling you need will depend on the size of your biscuits. 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.
Storing - you can store the Monte Carlo biscuits in an airtight container for up to 5 days.