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Monte Carlo Biscuits on a white platter.
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4.90 from 19 votes

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.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Cookies
Cuisine: Australian
Keyword: Biscuit Recipes, Easter Thermomix Recipes, Lunchbox Snacks, Monte Carlo Biscuits
Servings: 20 biscuits
Calories: 102kcal
Author: Lauren

Equipment

  • 2 x Baking Trays

Ingredients

  • 125 grams butter softened
  • cup brown sugar 65 grams
  • 1 teaspoon vanilla extract
  • 1 egg
  • ¾ cup self raising flour 115 grams
  • ½ cup plain flour 75 grams
  • 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: 0g | Calories: 102kcal | Carbohydrates: 21g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 17mg | Potassium: 43mg | Fiber: 1g | Sugar: 13g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.3mg