Recipe: Arnott’s have revealed how to make Monte Carlo biscuits

Arnotts Monte Carlo Recipe

During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.

As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.

Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions

Arnott’s Monte Carlo

Iconic Australian brand Arnott’s have done something truly special for those self-isolating and looking for more recipes to practice. They’ve revealed how to make a batch of Monte Carlo. Intended to help “family and friends over the sharing of a biscuit,” the brand has put together an easy-to-follow recipe detailing how you can recreate one of their most beloved products. We can only hope their recipe for Kingston Creams is next.

Ingredients – Biscuit

  • 125g butter, softened
  • 125g grams caster sugar
  • 1/2 teaspoon finely grated lemon find
  • 1 teaspoon vanilla essence
  • 2 tablespoons golden syrup
  • 1 egg
  • 40g desiccated coconut
  • 240g plain flour

Ingredients – Cream

  • 60g butter
  • 150g pure icing sugar
  • 2 teaspoons milk
  • Raspberry jam

Method

  1. Preheat oven to 170°C.
  2. Line a baking sheet with baking paper.
  3. In a medium mixing bowl, place butter, sugar, lemon rind, vanilla and golden syrup. Beat for approximately one minute. Add egg and beat for a further minute. Do not overbeat. Stir in sifted flour and coconut until well combined.
  4. Place half the dough mixture on a piece of baking paper and wrap to form a log. Repeat with remaining dough mixture.
  5. Place in refrigerator for 15 minutes or until slightly firm. Using a serrated knife, cut into 8-millimetre slices. Place on baking sheet and bake for 14 minutes or until golden.
  6. Allow to cool on tray for five minutes then place on a cooling rack to cool.
  7. For the cream filling, place butter, sugar and milk in a medium bowl and beat until light and fluffy.
  8. Sandwich cooled Monte Carlo biscuits with jam and cream.

Image credit: Arnott’s

Keen for more recipes. Check out how to make Coffee Pork Ribs from one of Singapore’s most beloved restaurants here.

Chris Singh

Chris Singh is the Deputy Editor of the AU review and a freelance travel writer. You can reach him on Instagram by following @chrisdsingh.

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