These delicious chewy coconut Monte Carlo biscuits are a childhood favourite. Filled with cream and raspberry jam, they won’t last long!
Looking for more childhood biscuit recipes?
Ingredients
Method
Preheat oven to 200°C/400°F. Grease oven trays; line with baking paper.
Beat butter, extract and sugar in a small bowl with an electric mixer until just combined. Beat in egg. Stir in sifted flours, soda and coconut, in two batches.
Roll 2 level teaspoons of mixture into ovals; place on trays about 5cm (2 inches) apart. Flatten slightly; use the back of a fork to roughen surface.
Bake biscuits about 7 minutes. Lift biscuits onto a wire rack to cool.
Meanwhile, make Vienna cream: Beat butter, extract and sifted icing sugar in a small bowl with an electric mixer until fluffy; beat in milk.
Sandwich cooled Monte Carlo biscuits with Vienna cream and jam.
What is a Monte Carlo biscuit?
This classic biscuit features two beautiful buttery biscuits with coconut and a hint of lemon, sandwiched together with jam and a cream filling.
Women’s Weekly x Arnott’s Biscuits
Did you know that The Australian Women’s Weekly joined forces with Arnott’s Biscuits to create a cookbook? Arnott’s: The Cookbook is filled with recipes featuring all those classic biscuits you know and love – like Monte Carlos!
