The Monte Carlo was first manufactured by Arnott’s back in 1926. Growing up in the 70’s and 80’s, it was still a popular treat in my house. This homemade version is worth a try if you’re still a fan of the Monte Carlo today.
I decided to test out my new embossed rolling pin to make these biscuits extra special. You can find the embossed rolling pin plus a few other lovely kitchen bits and pieces over in the Cooking with Nana Ling shop.
Nana Ling’s Monte Carlo Biscuit recipe
Keep scrolling for the tested and tweaked version.
- 3 cups plain flour
- 4 teaspoons baking powder
- 1/2 cup sugar
- 60 grams butter
- 2 tablespoons honey
- 2 eggs
- Beat butter and sugar to a cream.
- Beat eggs and honey together and add to mixture. Beat together.
- Sift in flour and baking powder and mix to combine.
- Roll out mixture to 3-4mm thickness. (If using an embossed rolling pin, place the mixture in the fridge for 1/2 hour before rolling out.)
- Cut into rounds using a scone cutter or similar.
- Bake at 180 degrees celsius (fan-forced) for 12 minutes or until a golden colour.
- When cool, spread a biscuit with a tiny amount of strawberry or raspberry jam and then pipe some buttercream on top. Add another biscuit to the top and gently push down to create a sandwich.