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.

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.

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Monte Carlo Biscuits
monte carlo biscuit recipe
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Servings
Ingredients
  • 3 cups plain flour
  • 4 teaspoons baking powder
  • 1/2 cup sugar
  • 60 grams butter
  • 2 tablespoons honey
  • 2 eggs
Servings
Ingredients
  • 3 cups plain flour
  • 4 teaspoons baking powder
  • 1/2 cup sugar
  • 60 grams butter
  • 2 tablespoons honey
  • 2 eggs
monte carlo biscuit recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Beat butter and sugar to a cream.
  2. Beat eggs and honey together and add to mixture. Beat together.
  3. Sift in flour and baking powder and mix to combine.
  4. 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.)
  5. Cut into rounds using a scone cutter or similar.
  6. Bake at 180 degrees celsius (fan-forced) for 12 minutes or until a golden colour.
  7. 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.

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