• thumbnail image 1
Print to PDF

Print recipe

Healthy(ier) Monte Carlo Biscuits



0 portion(s)


  • 260 g white spelt flour
  • 1 1/4 tsp baking powder
  • Pinch salt
  • 120 g unsalted butter, straight from the fridge
  • 75 g Rapadura Sugar, or coconut palm sugar
  • 1 egg
  • 2 tbsp Brown Rice Syrup
  • 1 tsp vanilla


  • 150 g icing sugar, (make your own, see tips)
  • 1 lemon
  • 1 tsp vanilla
  • 15 g Butter, at room temperature
  • 1 tbsp Milk
  • 85 g raspberry jam, (make your own, see tips)

Recipe's preparation

  1. Place flour, baking powder, salt and sugar into clean, dry TM bowl and mix 20 seconds/speed 4. Add  butter and mix 10 seconds/speed 6. Mixture should resemble breadcrumbs – do not over mix. Add egg, brown rice syrup and vanilla and knead / 30 seconds or until the dough just comes together. Tip onto Thermomat or clean, dry surface and shape into a log about 32cm long and 4cm in diameter. Cover with glad wrap and refrigerate 1 hour.


    Preheat oven to 180˚C. Line two baking trays with baking paper. Unwrap dough and slice into 5mm slices. Place slices on trays at least 3cm apart (biscuits will spread while cooking). Bake for 10-12 minutes, or until lightly golden. Remove from oven, cool on trays for 10 minutes then transfer to wire rack to cool completely.

  2. Filling
  3. Add icing sugar to clean, dry TM bowl and sift 20 seconds/speed 4 to remove lumps. Set aside. Place strips of lemon zest in MC and, with blades running on speed 7 tip all at once into the TM bowl through the hole in the lid. Scrape down and add reserved icing sugar, vanilla, butter and milk. Mix 30 seconds/speed 4 or until light and fluffy.

  4. Assembly
  5. Spread icing onto half the biscuits and jam on the other half and then sandwich one of each together to form Monte Carlos.


Accessories you need

  • Spatula TM31
    Spatula TM31
    buy now


See Everyday Cookbook or Basic Cookbook for jam recipe and instructions on making your own icing sugar.

Original recipe from Wholefood Baking by Jude Blereau, adapted for Thermomix by Erica Noble.

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.

Other users also liked...


Add a comment
  • There are no comments at the moment.