The Monte Carlo is an Aussie institution. It’s always first to disappear when a packed of Arnott’s Assorted Cream biscuits is opened for morning tea! So, learn to make your own delicious treat.
MAKES 16
Ingredients
For the American buttercream
Method
- Using an electric mixer fitted with the paddle attachment, mix the butter, caster sugar, vanilla, and golden syrup or honey until well combined. Then, add the egg and give a further mix until cohesive.
- Add the coconut and flour and mix until the dough just comes together. Turn the dough out onto a long piece of plastic wrap and wrap tightly to form a log. I like to try to get a slight oval shape here to make the biscuits look as authentic as possible.
- Refrigerate the dough for 30–60 minutes. Preheat the oven to 180°C fan forced. Line two baking trays with baking paper or silicone baking mats. Cut the chilled dough into 1 cm thick slices and place on the baking trays. Bake for 15–17 minutes or until the cookies are golden brown. Allow them to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
- For the buttercream, combine the butter and icing sugar in the bowl of an electric mixer fitted with the paddle attachment and mix until smooth. Add the milk and mix again until combined.
- Transfer the buttercream to a piping bag and snip off a small tip. (You can also use a spoon to dollop the buttercream.) Spread ½ teaspoon of the raspberry jam onto the cookies, then pipe or dollop 2 teaspoons of the buttercream on top of half the cookies and sandwich with the remaining cookies. I like to pop these in the fridge for 30 minutes for the buttercream to firm up before eating.
(P.S. make sure to tag us in your baking fun @teenbreatheau)
Looking for more delicious inspiration? Images and text from Some of My Best Friends Are Cookies by Emelia Jackson, photography by Armelle Habib, illustrations by Andrea Smith. Murdoch Books RRP $39.99.
This recipe was originally published under the title Baking Spirits Bright in Issue 42 – In the Feels. You can get this issue here to enjoy more delicious inspiration.
