Monte Carlo Biscuits
If you’re a fan of the Arnott's Monte Carlo, you'll love this homemade version.
Servings: 16 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.
Calories: 153kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 36mg | Potassium: 134mg | Fiber: 1g | Sugar: 8g | Vitamin A: 123IU | Calcium: 51mg | Iron: 1mg