Monte Carlo biscuits are one of my all time favourite Arnott’s biscuits. I had never attempted to recreate them myself, but Arnott’s have just released their secret Monte Carlo recipe so I thought it was the perfect time to give them a try.

If you haven’t tried Monte Carlo’s, they are sweet, slightly coconuty biscuits sandwiched together with a cream filling and raspberry jam. It’s the perfect flavour combination that just works.

There has always been a bit of debate as to what ingredients go into Monte Carlo biscuits, with some sure they contain coconut and others believe it’s golden syrup that gives them their classic taste. Well, now we know it’s actually both. Check out the ingredients list below to see exactly what’s in them.

Ingredients in Monte Carlo biscuits

• Butter
• White sugar
• Lemon rind
• Vanilla extract
• golden syrup
• Egg
• Plain flour
• Desiccated coconut

The ingredients for the filling of Monte Carlo biscuits are:

• Butter
• Icing sugar
• Milk
• Raspberry Jam

More biscuit recipes

• Coffee scroll biscuits
• Milo biscuits
• Cornflake biscuits
• Jam drop biscuits
• Kingston biscuits
• Afghan biscuits
• Golden syrup biscuits

The result

So how did these biscuits turn out. Sure, they might not look like the real thing, or taste exactly the same, but they are amazing. The biscuits themselves are absolutely delicious, and actually taste quite similar to a real Monte Carlo. This is a recipe you will want to make time and time again.

How to make Monte Carlo biscuits

To make these biscuits, you will need either a stand mixer or a large bowl with electric hand beaters. To start, add the softened butter, white sugar, lemon rind, vanilla extract and golden syrup to the bowl and beat for around 1 minute, or until well combined. Add the egg and beat for a further minute, scraping the bowl in necessary.

Add the plain flour and desiccated coconut to the bowl and beat on a low speed until just combined.

Divide the dough into 2 equal portions. Roll each portion into a log an roll in baking paper. Place in the fridge for 15 minutes to firm up slightly.

Cut the logs into 8mm discs using a sharp knife. Place the biscuits on a lined baking tray. Bake for around 15 minutes at 170c, or until golden. Allow to cool completely.

To make the cream filling, beat the butter, icing sugar and milk together in a bowl until light and fluffy. Spread the cream filling on half of the biscuits, and the raspberry jam on the other half. Sandwich the biscuits together using one cream half and one jam half. Store in an airtight container.

Storage

Store these biscuits in an airtight container at room temperature for up to 5 days.

These biscuits are suitable for freezing. Freeze in an airtight container for up to 3 months. Defrost at room temperature before enjoying.