Arnott’s releases its closely guarded secret recipe for Monte Carlo biscuits for the first time in history – and you can make them in less than 30 minutes
- Arnott’s has released its secret recipe for Monte Carlo for the first time in history
- Australians will be able to bake the classic cream biscuit in their own kitchen
- Coconut and honey biscuits have with a smooth, vanilla cream and chewy jam
Arnott’s has opened its ‘biscuit vault’ and released the secret recipe for the iconic Monte Carlo biscuit. For the first time in history, Australians will be able to bake the classic cream and jam biscuits in their own kitchen – and they take just 24 minutes to make.
The family-favourite snack features two home-style, coconut and honey biscuits with a smooth, vanilla cream and a touch of chewy jam. To recreate the famous biscuits at home, all you need is raspberry jam, butter, sugar, vanilla essence, golden syrup, egg, desiccated coconut, milk and plain flour.
‘There is so much love and care that goes into making each and every biscuit that comes out of the Arnott’s ovens in our bakeries across the country,’ Arnott’s culinary chef Vanessa Horton said.
To encourage Australians to stay at home, put on their aprons and bake together, Arnott’s will be sharing some of its secret biscuit recipes to the public every week. The ‘Arnott’s Big Recipe Release’ will see Australia’s largest (and oldest) baker unveil the recipe – complete with instructions, until social distancing regulations are lifted.
‘We know how important our biscuits are to Australians, both locally and living abroad, in helping them come together with family and friends and feeling connected,’ Ms Horton said.
How to make Monte Carlo biscuits
- Prep time: 10 mins
- Cook time: 14 mins
- 125gm 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
- 1½ cups (240g) plain flour
- 60g butter
- ¾ cup (150g) pure icing sugar
- 2 tsp milk
- Raspberry jam
- Preheat oven to 170°C.
- Line a baking sheet with baking paper.
- In a medium mixing bowl place butter, sugar, lemon rind, vanilla and golden syrup. Beat for approx. 1 minute. Add egg and beat for a further minute. Do not overbeat. Stir in sifted flour and coconut until well combined.
- Place half the dough mixture on a piece of baking paper and wrap to form a log. Repeat with remaining dough mixture.
- 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.
- Allow to cool on tray for 5 minutes then place on a cooling rack to cool.
- For the cream filling, place butter, sugar and milk in a medium bowl and beat until light and fluffy. Sandwich cooled biscuits with jam and cream.
For the first time ever in history, Australians will be able to bake the classic cream biscuits in their own kitchen – and they take just 10 minutes to prepare
‘That’s why I’ve personally adapted and tested each of the ‘secret’ recipes we’re revealing to the public, so they can find new ways to come together and share a biscuit, in this time of need.’
The decision to release the top secret recipe comes in response to the social distancing regulations fuelling a 300 per cent spike in baking-related searches.
The report found the average Aussie household has stockpiled enough flour to last 65 days, and the volume of sugar purchases have increased by 65 per cent.