I can’t believe it has taken me so long to make my own homemade Monte Carlo Biscuits!! These easy Monte Carlo Biscuits can be ready to enjoy in less than an hour and both regular and Thermomix instructions are included.
I’m a sucker for a cream filled biscuit and Monte Carlos are one of my favourites, you will love how easy these are to make.
Why you will love this recipe:
- Easy to prepare – this biscuit mixture will take less than 10 minutes to put together.
- Freezer friendly – both the filled and unfilled biscuits can be frozen for up to three months.
- Versatile – you can make these biscuits larger or smaller, however the cooking time will vary. You can also use either raspberry or strawberry jam.
Monte Carlo Biscuit Ingredients
- Butter – either salted or unsalted butter can be used for this recipe. You will need to use softened butter.
- Brown Sugar
- Self-raising flour
- Plain Flour
- Egg
- Desiccated Coconut – shaved or flaked coconut cannot be used as it will change the consistency of the biscuits.
How to Make Monte Carlo Biscuits
Please note, you will find full instructions and ingredient list in the recipe card below.
- Combine the butter and sugar until pale and creamy.
- Add the remaining ingredients and mix until a dough begins to form.
- Scoop up the mixture and roll into balls. Place onto a baking tray and press down with the back of a fork to create pattern.
- Bake until golden.
- Once completely cool, make the buttercream mixture and smear the back one one biscuit with it before adding the jam. Sandwich with another biscuit.
- Repeat until all the biscuits are filled.
Expert Tips
- Either salted or unsalted butter can be used for this recipe.
- Butter needs to be softened, otherwise it will not combine as well with the sugar and other ingredients.
- Biscuits can be made smaller or larger however the baking time will vary.
- These biscuits can be frozen (either filled or unfilled) for up to three months.
- To store, place in an airtight container and store in a cool dry place for up to five days.
- These biscuits will soften due to their filling over time.
More Easy Biscuit Recipes:
- Easy Milo Biscuits
- Condensed Milk Cookies | Makes 100 Biscuits!
- Jam Drops |A Classic and Easy Biscuit Recipe
- Easy Ginger Nut Biscuits Recipe
- Chocolate Caramilk Biscuits Recipe
- Four Ingredient Caramel Biscuits | An Easy Snack Recipe!
- Honey Biscuits|Classic Recipe
- Yo Yo Biscuits
- Chocolate Chip Cookies
Homemade Monte Carlo Biscuits
These easy homemade Monte Carlo Biscuits can be ready to enjoy in no time at all! Both regular and Thermomix instructions included.
Equipment
- 2 x Baking Trays
Ingredients
- 125 grams butter softened
- ⅓ cup brown sugar 65 grams
- 1 teaspoon vanilla extract
- 1 egg
- ¾ cup self raising flour 115 grams
- ½ cup plain flour 75 grams
- ⅓ cup desiccated coconut 35 grams
Filling
- 60 grams butter
- ¾ cup icing sugar 125 grams
- ½ teaspoon vanilla extract
- ½ cup raspberry jam
Instructions
- Preheat your oven to 180 degrees celsius (fan-forced)and line two trays with baking paper.
- Place softened butter along with the brown sugar into the bowl of an electric mixture and beat for approximately 8 minutes until pale and smooth.
- Add 1 teaspoon of vanilla extract and the egg and mix to combine.
- Add the self raising flour, plain flour and desiccated coconut and mix on a low speed until just combined.
- Use a tablespoon to scoop up the mixture and gently roll into little balls before placing on the baking trays. Repeat until you have used all of the mixture.
- Gently press down on the top of the balls with the back of a fork to flatten, before placing the baking trays into the oven to bake for 10 – 12 minutes.
- Let the Monte Carlo Biscuits cool on the baking trays for 10 minutes before carefully transferring to a wire rack to cool completely.
To make the filling
- To make the buttercream filling, place 60g of softened butter, ½ teaspoon of vanilla extract and the icing sugar mixture into the bowl of an electric mixer and beat for 3 -4 minutes or until pale and combined.
- Smear a teaspoon of the buttercream onto the back of one biscuit and a teaspoon of raspberry jam onto the back of another biscuit and sandwich together. Repeat until you have used all of the biscuits
Thermomix Instructions
- Preheat your oven to 180 degrees celsius (fan-forced)and line two trays with baking paper.
- Place 125g of softened butter the brown sugar into your Thermomix bowl (with the butterfly attached) and mix for 30 seconds on speed 3 to combine. Scrape down the sides and mix for a further 20 seconds on speed 3 or until pale and creamy.
- Add 1 teaspoon of vanilla extract and the egg to your Thermomix bowl and mix for 10 seconds on speed 3.
- REMOVE THE BUTTERFLY ATTACHMENT and add the self raising flour, flour and desiccated coconut to your Thermomix bowl and mix for 30 seconds using the ‘kneading’ function.
- Use a tablespoon to scoop up the mixture and gently roll into little balls before placing on the baking trays. Repeat until you have used all of the mixture.
- Gently press down on the top of the balls with the back of a fork to flatten, before placing the baking trays into the oven to bake for 10 – 12 minutes.
- Let the Monte Carlo Biscuits cool on the baking trays for 10 minutes before carefully transferring to a wire rack to cool completely.
- To make the buttercream filling, place 60g of softened butter, ½ teaspoon of vanilla extract and the icing sugar mixture into a clean Thermomix bowl with the butterfly attached and mix for 30 seconds on speed 3.
- Scrape down the sides and mix for a further 10 seconds speed 3 or until the buttercream is pale and creamy.
- Smear a teaspoon of the buttercream onto the back of one biscuit and a teaspoon of raspberry jam onto the back of another biscuit and sandwich together. Repeat until you have used all of the biscuits
Notes
- Either salted or unsalted butter can be used for this recipe.
- Butter needs to be softened, otherwise it will not combine as well with the sugar and other ingredients.
- Biscuits can be made smaller or larger however the baking time will vary.
- These biscuits can be frozen (either filled or unfilled) for up to three months.
- To store, place in an airtight container and store in a cool dry place for up to five days.
- These biscuits will soften due to their filling over time.
Nutrition
Serving: 0gCalories: 102kcalCarbohydrates: 21gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 9mgSodium: 17mgPotassium: 43mgFiber: 1gSugar: 13gVitamin A: 27IUVitamin C: 1mgCalcium: 18mgIron: 0.3mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
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sandra
WOW….this are delish and so easy to make. Thank you
sandra
WOW these are amazing. Such a delicate and beautiful biscuit with the perfect filling. Love, love , love these. Thank you so much
Jowin
Do they need to be store in the fridge?
Lauren Matheson
hi Jowin, no you can keep them in the pantry 🙂
Kathryn Filmer
Amazing!! Making them again and a double batch this time because they didn’t last long enough!
Anja
So enjoyed making the Monte Carlo Biscuits. It is the second time I have followed your recipe and they are just delicious.They didn’t last long in our house. a real classic and infinitely better than store bought.
ariamarry
I have just discovered your blog recently and love the look of your recipes.This looks delicious!!well it just looks damn incredible!! Thanks for sharing.
Pauline
Hello,
Would like to make this, can i use all purpose flour only? In france this all i can find.
Thank you
Lauren
Hi Pauline,
You can certainly use all purpose flour for this recipe, just add a teaspoon of baking powder per cup of flour. I hope this helps xx
Pauline
Thank you,
Love your recipes (i am not really a baker)
Pauline
meeronamac
Yes!!! Thank you so much! I tried this last night and it was delish! My husband really enjoyed it and that’s quite rare. The dishes were actually minimal which I loved, some one pot recipes are a massive mess to get to the one pot part. Thanks again!
orielrosen
I have just discovered your blog recently and love the look of your recipes.This looks delicious!!
well it just looks damn incredible!! Thanks for sharing.
Lauren
Thank you so much x
Johnmorson
It really very nice,Thankful for sharing.
Jaclyn
Oh I have a spare egg white in the fridge after making Sarah B’s clafoutis the other day. Might try this
I have a feeling her new book will be as loved as yours.