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A single Monte Carlo biscuit, zoomed-in on among a batch on a white cake stand

Monte Carlo Biscuits

Simple and delicious homemade Monte Carlo biscuits that taste just as good as the original Arnott's version! 
5 from 7 votes
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Course: Biscuits
Cuisine: Biscuits/Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 20 biscuits
Calories: 222kcal
Cost: $5

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

Ingredients

For the biscuits:

  • 185 g butter room temperature
  • 100 g (½ cup) brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 190 g (¼ cup) self-raising flour
  • 120 g (¾ cup) plain flour
  • 45 g (½ cup) desiccated coconut

For the filling:

  • 60 g butter room temperature
  • 120 g (¾ cup) icing sugar
  • ½ tsp vanilla extract
  • 2 tsp milk
  • ½ 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 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.

Notes

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.

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