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FOOD & DRINK

Arnott's Has Released the Recipe for the Second Best Assorted Creams Bikkie: the Monte Carlo

The Australian baker is releasing a new recipe every week until social distancing restrictions are lifted.
By Samantha Teague
April 24, 2020
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Arnott's Has Released the Recipe for the Second Best Assorted Creams Bikkie: the Monte Carlo

The Australian baker is releasing a new recipe every week until social distancing restrictions are lifted.
By Samantha Teague
April 24, 2020
  shares

Those currently working from home have probably seen two major changes to their routine: less shoes and more snacks. To help with the latter, Australia's much-loved biscuit maker Arnott's is opening its vault and releasing some of its coveted recipes — for the first time in history.

First up in the snack expert's Big Recipe Release is the second best bikkie in the assorted creams pack: the Monte Carlo. The Kingston is, undeniably, number one. But, arguments aside, the Monte Carlo definitely goes quickly, and is definitely a great cooking project to tackle during lockdown.

As you'd expect, the recipe does call for flour, but we've rounded up some of the spots selling the essential ingredient across the country, which aren't supermarkets.

Australia's oldest baker will continue to release a new recipe for one of its famous biscuits every week until social distancing regulations are lifted. Next up, will it be the Tim Tam? Mint Slice? Pizza Shapes? We'll have to wait and see.

In the meantime, though, here's the Monte Carlo recipe:

ARNOTT'S MONTE CARLO

For the biscuit

125 grams butter, softened
125 grams caster sugar
½ teaspoon finely grated lemon rind
1 teaspoon vanilla essence
2 tablespoons golden syrup
1 egg
40 grams desiccated coconut
240 grams plain flour

For the cream

60 grams butter
150g pure icing sugar
2 teaspoons milk
Raspberry jam

Method

Preheat oven to 170°C.

Line a baking sheet with baking paper.

In a medium mixing bowl, place butter, sugar, lemon rind, vanilla and golden syrup. Beat for approximately one minute. Add egg and beat for a further minute. Do not overbeat. Stir in sifted flour and coconut until well combined.

Place half the dough mixture on a piece of baking paper and wrap to form a log. Repeat with remaining dough mixture.

Place in refrigerator for 15 minutes or until slightly firm. Using a serrated knife, cut into 8 millimetre slices. Place on baking sheet and bake for 14 minutes or until golden.

Allow to cool on tray for five minutes then place on a cooling rack to cool.

For the cream filling, place butter, sugar and milk in a medium bowl and beat until light and fluffy.

Sandwich cooled biscuits with jam and cream.

Published on April 24, 2020 by Samantha Teague

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