or scroll for tips (and a little nostalgia).
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.
Nana Ling’s Monte Carlo Biscuit recipe
Keep scrolling for the tested and tweaked version.
Monte Carlo Biscuits
- 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.