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Stop Everything Because Arnott’s Have Released Their Secret Monte Carlo Recipe

Stop Everything Because Arnott’s Have Released Their Secret Monte Carlo Recipe

Despite literally everyone around me turning to baking as a way to stay calm and entertained during lockdown, I have steadfastly refused. I’ve even warned people that if I start baking they should REALLY worry about me — the iso will have gotten to my brain.

Of course, that was all before Arnott’s released its top secret Monte Carlo recipe, with a promise to release many more over the coming weeks.

NOW, it’s finally worth it to me, a person who should never be in the kitchen, to risk a potential (and not uncommon) unexplainable oven fire. If one of the next recipes released ends up being Shortbread Creams then everyone in Sydney‘s Inner West should grab their fire hoses because I will be coming in extra hot.

“We know how important our biscuits are to Australians, both locally and living abroad, in helping them come together with family and friends and feeling connected,” said Arnott’s Culinary Chef Vanessa Horton in a Press Release.

“That’s why I’ve personally adapted and tested each of the ‘secret’ recipes we’re revealing to the public, so they can find new ways to come together and share a biscuit, in this time of need.”

Truly noble work, in my opinion.

The news comes off the back of Australia-wide baking-related searches going up by 300% since lockdown measures have been in place, according to Arnott’s research. Guys, our grandmothers would be SO proud.

You can keep an eye on the Arnott’s website, Instagram and Facebook page over the next few weeks for more recipes to be released.

Without further ado, please feast your eyes on the never-before-seen-by-common-plebs recipe for the Monte Carlo — Arnott’s classic creamy, jammy biccie.

Monte Carlo

Prep time: 10 mins

Cook time: 14 mins


125gm butter, softened

½ cup (125g) caster sugar

½ tsp finely grated lemon rind

1 tsp vanilla essence

2 tbsp golden syrup

1 egg

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40g desiccated coconut

1½ cups (240g) plain flour


60g butter

¾ cup (150g) pure icing sugar

2 tsp milk

Raspberry jam


  1. Preheat oven to 170°C.
  2. Line a baking sheet with baking paper.
  3. In a medium mixing bowl place butter, sugar, lemon rind, vanilla and golden syrup. Beat for approx. 1 minute. Add egg and beat for a further minute. Do not overbeat. Stir in sifted flour and coconut until well combined.
  4. Place half the dough mixture on a piece of baking paper and wrap to form a log. Repeat with remaining dough mixture.
  5. Place in refrigerator for 15 minutes or until slightly firm. Using a serrated knife, cut into 8mm slices. Place on baking sheet and bake for 14 minutes or until golden.
  6. Allow to cool on tray for 5 minutes then place on a cooling rack to cool.
  7. For the cream filling, place butter, sugar and milk in a medium bowl and beat until light and fluffy.
  8. Sandwich cooled biscuits with jam and cream.

(Lead Image: Provided)

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