Arnott's release its secret recipe for Monte Carlo biscuits

In kitchens across the country, Australians are putting on their aprons and scouring the web for baking recipes. Experienced and aspiring bakers alike are dusting off their mixers, baking sheets, and turning on their ovens during the extra time we’re all spending at home.

 To encourage Australians to keep staying home and baking together, Arnott’s is opening its biscuit vault and releasing some of its closely-guarded biscuit recipes to the public, for the first time in history.

 The “Arnott’s Big Recipe Release” will see Australia’s largest (and oldest) baker unveil the recipe – adapted for home baking and complete with instructions – for one of its iconic biscuits every week, until social distancing regulations are lifted.

Monte Carlo

Prep time: 10 mins

Cook time: 14 mins

Ingredients

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

Cream

60g butter

¾ cup (150g) pure icing sugar

2 tsp milk

Raspberry jam

Method

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.