Cooking, Food

Take the biscuit: Monte Carlos


It’s been a (loooong) while since I’ve posted a recipe, so I thought I might do one this week! Uni hasn’t started yet, so I decided to bake some Monte Carlo biscuits on the weekend!

Monte Carlos are a popular classic here in Australia and are manufactured by household-name brand Arnotts. I don’t know if they are eaten elsewhere in the world, so if you’ve eaten them before, do let me know! Named after the city of the same name, Monte Carlos are honey biscuits with raspberry jam and vanilla cream sandwiched inside. This recipe makes quite large biscuits (and the biscuits are indeed the heaviest in the Arnotts cream biscuit range!) so one already makes a more than substantial afternoon tea! Experiment with different honeys if you so wish for different tastes – I used leatherwood, which made the biscuits wonderfully fragrant ^^

Monte Carlo Biscuits (adapted from SMH Good Food)


3/4 cup brown sugar

125g softened butter

1 egg

2 tbsp honey


2 cups self-raising flour

Ingredients for filling

1/3 cup raspberry jam

1-1.5 cups icing sugar

15g butter

1 tsp vanilla essence

2-3 tbsp milk


1. Preheat oven to 180C.

2. Line a biscuit tray with baking paper.

3. Cream brown sugar and 125g butter until well blended. Add egg, honey and a pinch of salt.

4. Fold through sifted flour. Roll mixture into a log about 20cm long. Cover with plastic and allow to rest in the fridge for about 20 minutes.

5. Uncover and slice into 1-cm-thick slices OR roll out until 1cm thick and cut out your desired shape. Place on tray and bake for 15 minutes or until golden.

6. While still warm, brush half the biscuits with the jam. Set aside to cool.

7. Sift icing sugar into a bowl. Add remaining 15g butter and vanilla essence. Mix in enough milk to form a thick icing. Spread other half of the biscuits with the icing and sandwich together.

Recipe notes:

-the 15 minute bake time is for large biscuits. If you wish to make smaller biscuits, you will have to experiment and reduce baking time accordingly!

-the original recipe makes a looot of vanilla cream I found so I’ve already halved the quantities written in the original recipe for this adaptation


…and get eating! The filling sets quite well so it won’t ooze, making it an ideal snack if you wish to transport it to work, school etc. Enjoy your Monte Carlos, and I’ll see you next week! (it’ll be language-learning related, I promise!) ^^


4 thoughts on “Take the biscuit: Monte Carlos

    • thank you so much! i never considered myself a particularly good baker but it’s a fun (and tasty) hobby, and your comment has encouraged me greatly! They were indeed very yummy – hopefully you can give the recipe a try too ^^

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