We've already made Butternut Cookies and Iced VoVo Biscuits here in the Cooking with Nana Ling kitchen. This recipe is for another biscuit made famous by Arnott's: the Monte Carlo Biscuit.
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.
![monte carlo bicuits](https://www.cookingwithnanaling.com/wp-content/uploads/2018/09/monte-carlo-biscuit-recipe-683x1024.jpg)
I decided to test out my new embossed rolling pin to make these biscuits extra special.
![embossed rolling pin](https://www.cookingwithnanaling.com/wp-content/uploads/2018/11/embossed-paisley-rolling-pin.jpg)
![piping monte carlos](https://www.cookingwithnanaling.com/wp-content/uploads/2018/09/piping-monte-carlo.jpg)
Nana Ling's Monte Carlo Biscuit recipe
Keep scrolling for the tested and tweaked version.
Monte Carlo Biscuits
If you’re a fan of the Arnott's Monte Carlo, you'll love this homemade version.
Ingredients
- 3 cups plain flour
- 4 teaspoons baking powder
- ½ cup sugar
- 60 grams butter
- 2 tablespoons honey
- 2 eggs
Instructions
- 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 ½ 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.
Nutrition
Calories: 153kcalCarbohydrates: 27gProtein: 3gFat: 4gSaturated Fat: 2gCholesterol: 29mgSodium: 36mgPotassium: 134mgFiber: 1gSugar: 8gVitamin A: 123IUCalcium: 51mgIron: 1mg
Tried this recipe?If you love it, let me know!
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