Monte Carlo biscuits

6 June 2018
As promised, here is a recipe for an Australian biscuit called the Monte Carlo. I think they started selling Monte Carlos in the 1920s and when I was born in the late 1940s, they were a firmly established favourite for morning or afternoon tea.  Basically they're two butter biscuits sandwiched together with the help of butter cream and raspberry jam. Most people buy their Monte Carlos and I'm guessing they're thought of nowadays as being slightly old fashioned, but no matter, that is what I specialise in. 😊  I think you'll find that the homemade MC will win you over.



I've based my recipe on the one that appears in The Country Table cookbook. However it doesn't list golden syrup or honey as an ingredient and I think that should be part of it, so I've added a runny sugar to my biscuits. Please use honey, maple syrup, golden syrup or molasses, whatever you have on hand. Remember though that a molasses MC will have a stronger flavour.

Raspberry jam is the traditional favourite but I use any red jam. My latest have plum jam.





Biscuits
185 g butter at room temperature
½ cup brown sugar
1 tablespoon honey or syrup
1 egg
1 teaspoon vanilla
1 cup self raising flour - sifted
1 cup plain flour - sifted
½ teaspoon bicarb soda/baking soda
½ cup desiccated coconut

Filling
60 g butter at room temperature
¾ cup icing sugar - sifted
½ teaspoon vanilla
2 teaspoons milk

  1. Preheat oven to 180C.
  2. Line two trays with baking paper.
  3. Cream the butter and sugar until light and fluffy.
  4. Add the honey/syrup, egg and vanilla and beat well.
  5. Add the sifted flours, bicarb soda and coconut and mix in with a wooden spoon.
  6. Roll teaspoonfuls of the mixture into balls and place on the trays.
  7. Press the balls down with your fingers then run a fork over the top to roughen the surface. 
  8. Bake for 10 minutes or until golden.
  9. Remove from oven and leave on the trays for 5 minutes.
  10. Place on a wire rack to cool completely.

To make the filling:

  1. Cream the butter and sifted icing sugar together until light and fluffy.
  2. Add vanilla.
  3. Gradually add the milk and beat well.
  4. Spread teaspoon of jam onto half the biscuits.
  5. Spread teaspoon of buttercream on the other half and press the two sides together.

Store in an airtight container in the fridge.

39 comments

  1. Thanks for posting the recipe. I am not familiar with these but am looking forward to trying them. Anything that looks like these in the US is usually peanut butter and jelly so that was what was in my mind after seeing them the first time. These sound way better than that!

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  2. Oh my goodness, these look wonderful!! I'm from the U.S. and are your biscuits cookies here? Either way thank you for the recipe, it's on my list. I found you thru Annabele at the Blue Birds.I've owned an eco cleaning co for over 25 yrs and love your natural approach to cleaning, less is more. Love those drying racks you have too.. Patti Ann

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  3. Goodmorning Rhonda,
    Thanks for this recipe and the lovely memories too, my darling Mum used to make them and we adored them growing up. I wonder where the name comes from? Have a lovely day Rhonda,
    Fi

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  4. You are such an excellent baker. Thank you for the recipe. I love cooking and baking vintage recipes. They just taste different, (more authentic somehow...)Your mixing bowl is really pretty, too.

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  5. I have made the river cottage ones before, i always make them too thick haha

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  6. What sort of scales are you using, Rhonda? I'm looking for some that will measure quite small increments. Does yours measure tenths of a gram? Or even half a gram?

    Thanks. :)

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    1. They’re German scales but I don’t think they go lower than a gram. I’ll check when I get home. I’m currently sitting in a car park at Bunnings waiting for Hanno. 🙂

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    2. Nothing lower than a gram Jamie.

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    3. I really appreciate you checking. Thank you. :)

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  7. Those look so yummy! When I saw them I first thought they might have oatmeal in them, then saw it was coconut. I bet oatmeal would be good too! I am going to make them. Have to figure out the conversion though, as I am in the US 😁

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  8. Do they go soft after a few days Rhonda - I know they wont have to time to if family visits!

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    1. They aren’t really crisp biscuits Jude. I’ve kept them in the fridge for a week and they were fine.

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  9. This sounds delicious! Thank you for sharing.

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  10. These look so yummy! Since we don't eat grains, I wish I'd know if using almond flour, cassava flour or coconut flour would work in this recipe? I know I could sub coconut sugar for the brown sugar though. But the biggest problem I have when I use the conversion charts on line for grams etc. to US measurements, is that they always come up with the ounces etc., plus point and then another 3,4 or 5 numbers of a fraction of an ounce and I never know exactly what to do with that fraction. Anyone here know the answer to that? I would sure love to understand that part of it. :) It always confuses me.:(
    Have a great week!

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    1. Sue, fractions of an ounce won’t make any difference. The amount is too small. Disregard the fraction and just use the ounce number.

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    2. Thanks for clearing that up for me Rhonda. :)

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  11. Thanks for the recipe Rhonda. My mouth is watering as I look at the photos you have posted. Cant wait to make them!
    Helen from WA

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  12. Thanks for the recipe Rhonda, they look so delicious. I will make some soon. :)

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  13. Thank you for the recipe - I'm definitely going to give these a try.

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  14. Gorgeous Rhonda. My late MIL was one hell of a biscuit maker. She loved and baked wonderful monte carlos. She also made some with passion fruit filling. Great memories.

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  15. Oh my! I cant wait to make them. Butter, jam, icing and a cup of tea. That is the good life!

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  16. These look delicious Rhonda. They were such a favourite in our home. Pauline

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  17. YUM!! Monte Carlos were my mum's favourite so they're a bit special in my house. I've never made them before so will be trying out this recipe with some anticipation.

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  18. Thank you for posting this recipe, Rhonda. They look delicious, old fashioned, and romantic, all rolled into one! I will try the recipe this weekend.

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  19. They have to have the fork marks!! They are great as a treat on a cold, rainy day.

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  20. I will be making these soon, Rhonda. Thanks for the recipe. I like anything with fruit and cream.

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  21. I think I made these last time you posted the recipe....they were delicious but I made them to big....next time I'll make the biscuits smaller. Hope you are both well. Regards Kathy A, Brisbane

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    1. This is the first time I've posted the recipe, Kathy. Must have been another baker's blog.

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  22. Oh I will be making these tomorrow for weekend for my husband! He has been madly renovating/plastering/pairing/putting in the wood fire/laying flooring and they will make for a beautiful and well deserved surprise to have with a cuppa! Xx

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  23. Dear Rhonda, these sound really very delicate and as I'm a huge fan of Australia I will surely try them next time especially for the reason that unfortunately I will never come to Australia because a long time ago I've decided to never again use a plane because of ecological reasons. So these Monte Carlos will remind me of my love to Australia. And your blog too is something that tells me a little bit about the life of Australians and soothe my longing. Enjoy the Monte Carlos and enjoy this land of my dreams where you have the luck to live in. Best wishes Tina

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    1. Hi Tina. I haven't been on a plane for about 15 years now and my reason is the same as yours. I hope you enjoy the Monte Carlos when you make them.

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  24. I can't wait to make these. They sound delicious. I loved when you said it was an old-fashioned recipe and that's your specialty. I feel the same way; many of the old ones are the best! Thanks. Can't wait for tea-time with these. Even though I'm an American, I lived near the Canadian border for several years and my Canadian mother-in-law taught me about a proper afternoon tea, and how to bake. I try to follow her tradition after all these years.

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  25. These look delightful Rhonda! Thank you for the recipe, have a grand day, Elaine

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  26. Thank you Rhonda for the recipe. I just made these, and thought that I would quickly share the changes I made as a vegan in case others wish to make these without the egg etc. Basically, I substituted Nuttlex for the butter and used perhaps 1/2 tablespoon extra of golden syrup. I also used two cups of plain flour (I never use pre-packed SR flour) and two teaspoons of baking powder as well as the baking soda as listed. They turned out wonderfully :) Noni from Adelaide

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  27. Oh, that pic is absolutely "droolworthy". I've got to try these. I have an Austrailan friend so I will make these and invite her over for tea and biscuits.

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  28. I remember these biscuits from my childhood. What a sweet memory.

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