Arnott’s has just released the official recipe for it’s Monte Carlo biscuits, and finally, a recipe that’s worth using that sacred bag of flour for.

The superior biscuit is famous for its crunchy, coconut shell, and sticky jam and cream centre. Congratulations if you ever got your hands on one, they were always the first to go in the Arnott’s Assorted Creams tray.

Every week, Arnott’s will release the recipe to one of their famous biscuits, and all we can say is, it better be Kingston next. And don’t worry about Milk Coffee.

Arnott’s Monte Carlo Biscuits

Biscuit ingredients
125g butter, softened
½ cup (125g) caster sugar
½ tsp finely grated lemon rind
1 tsp vanilla essence
2 tbsp golden syrup
1 egg
40g desiccated coconut
1 ½ cups (240g) plain flour

Cream ingredients
60 butter
¾ cup (150g) pure icing sugar
2 tsp milk
Raspberry jam

Method

1. Preheat over to 170°C.
2. Line a baking sheet with baking paper.
3. In medium mixing bowl place butter, sugar, lemon rind, vanilla and golden syrup. Beat for approximately 1 minute. Add egg and beat for a further minute. Do not over beat. 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 8mm slices. Place on baking sheet and bake for 14 minutes or until golden.
6. All to cool on tray for 5 minutes then place on a cooling rack.
7. For the cream filling, place butter, sugar and milk in a medium bowl and beat until light and fluffy.
8. Once cool, sandwich biscuits together with jam and cream.