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Arnott's Monte Carlo Biscuits - Recipe by Arnotts, Converted to Thermomix by Janine Smith - Thermie and Friends



12 piece(s)

Biscuit Ingredients

  • 125 g Butter, softened
  • 125 g sugar
  • 1/2 tsp lemon rind, finely grated
  • 1 tsp vanilla essence
  • 2 tbsp golden syrup
  • 1 egg
  • 40 g coconut desiccated
  • 240 g plain flour


  • 60 g Butter, softened
  • 150 g sugar
  • 2 tsp Milk
  • 1 raspberry jam
  • 6
  • 7
  • 8
  • 9

Recipe's preparation

  1. In TM Bowl add sugar and mill 10 seconds speed 9
  2. Scrape down bowl and Add butter, lemon rind, vanilla and golden syrup and mix 1 minute speed 4
  3. add egg and mix 30 secs speed 3
  4. add flour and coconut and mix 10 secs, reverse speed 4 (mixture will be very soft)
  5. place and roll up mixture in a log type shape in baking paper and place in fridge for 20-30mins or until firm and preheat oven to 170 degrees in readines for baking.
  6. Remove log from fridge and slice into rounds approx 8mm in thickness. Place on ovenmat or baking paper and bake for approx 10-14 mins until golden
  7. Leave to cool on tray for a few mins then transfer to a rack until completely cool
  8. For cream filling - place sugar in TM bowl and mill for 40 seconds speed 10 (to make icing sugar)
  9. Scrape down sides of bowl and place butter in milk in, then mix 10 seconds speed 4. Add butterfly and then mix another 30 seconds speed 4 or until light and fluffy.
  10. Spread one biscuit with jam and another biscuit with cream filling and stick together.
  11. Enjoy!

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This recipe is converted from the actual recipe released by Arnotts during Covid-19 isoilation. Here is the link to their press release - [size= 11.0pt; font-family: 'Calibri','sans-serif'; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-AU; mso-fareast-language: EN-US; mso-bidi-language: AR-SA]https://7news.com.au/lifestyle/food/coronavirus-baking-arnotts-releases-monte-carlo-recipe-to-help-australia-through-isolation-c-996955[/size]

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • mrscroft:thats a great tip with the jam - let me...

    Submitted by Janine Smith on 29. April 2020 - 11:58.

    mrscroft:thats a great tip with the jam - let me know how you go tmrc_emoticons.)

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  • No, the filling is nothing like what they use in...

    Submitted by Janine Smith on 29. April 2020 - 11:57.

    No, the filling is nothing like what they use in the supermarket, but i guess you wouldnt get the shelf life from real butter.

    This is the recipe that they have released for us to make so I guess its the closed equivilent to the commercial process.

    We found them delicious either way and they only lasted a day in our house before they were all eaten tmrc_emoticons.)

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  • Thank you for adapting the recipe, lets see how...

    Submitted by mrscroft on 28. April 2020 - 13:52.

    Thank you for adapting the recipe, lets see how they go and I will provide feedback next week tmrc_emoticons.)

    Other people have commented that the filling doesn't seem as sticky as the Arnott's biscuit you buy in the supermarket.

    I read somewhere that if you pop the jam on one half and return that half of the Monte Carlo to the oven for a couple of extra minutes, you get that sticky texture like the Arnott's ones. I'm going to give this a try on the weekend.

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