Arnott’s Have Released Their Monte Carlo Recipe To Save You From Having To Make Another Sourdough While In Iso!
If you’ve made enough sourdough loaves and banana breads to last a life time then back up cause Arnott’s have just revealed their secret Monte Carlo biscuit recipe and we can’t wait to try it!
Disclaimer here. The Monte Carlo is not our favourite Arnott’s bickie but it is the first to be released, so fingers crossed we get the Kingston one soon cause let’s be honest, that’s by the far the most superior one!
Arnott’s biscuit chef person Vanessa Horton says that she’s already tested and adapted a bunch of the iconic Aussie bickies for people to make at home, so chances are we’ll have the recipes for the whole damn Assorted Cream’s by the end of isolation. (We probably won’t fit through the door to get out but we’ll deal with that later!)
“We know how important our biscuits are to Australians, both locally and living abroad, in helping them come together with family and friends and feeling connected,” she said. “That’s why I’ve personally adapted and tested each of the “secret” recipes we’re revealing to the public, so they can find new ways to come together and share a biscuit, in this time of need.”
So get the kids into the kitchen and start baking peeps. Check out the recipe below:
Arnott’s Monte Carlo Biscuit Secret Recipe
Prep time: 10 mins
Cook time: 14 mins
125gm butter, softened
½ cup (125g) caster sugar
½ tsp finely grated lemon rind
1 tsp vanilla essence
2 tbsp golden syrup
40g desiccated coconut
1½ cups (240g) plain flour
¾ cup (150g) pure icing sugar
2 tsp milk
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. one 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 the baking sheet and bake for 14 minutes or until golden.
Allow to cool on the tray for five 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.