A couple of weeks ago, I was walking past a café in Newtown and spotted a tray of Monte Carlo biscuits in the window. They looked familiar — but better. Slightly thicker, more generous, with a proper layer of filling that made them feel a bit more special than the supermarket version.
They immediately took me back to those big assorted packs from Arnott’s — the ones that would come out when people were over, or sit in the cupboard until someone finally opened them. And without fail, the Monte Carlos were always the first to go.
You’d open the pack and they’d be gone before anything else. Two soft biscuits, that light honey and coconut flavour, and that layer of cream and jam in the middle. If you didn’t grab one early, you weren’t getting one.
This is that version — just a little more generous.
Watch How to Make It
If you prefer to see it come together, I’ve filmed the full process here:
Why You’ll Love This Recipe
- Proper honey and coconut flavour, just like the original
- Soft, tender texture with that classic Monte Carlo bite
- No piping — simple shaping with a fork
- Slightly larger, bakery-style biscuits
- Ideal for sharing, gifting, or serving with a cup of tea. If you’re after a simpler everyday cookie, my Easy Chocolate Chip Cookies are another easy homemade favourite.
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Ingredients Explained
Honey
Gives Monte Carlos their signature flavour. It should be there, but sit in the background.
Desiccated Coconut
Use fine desiccated coconut, not shredded. It blends into the dough and gives the correct texture.
Brown Sugar
Adds a subtle caramel depth that works with the honey.
Butter
This is a butter-forward biscuit, so good quality matters.
Raspberry Jam
Balances the sweetness of the buttercream and ties everything together.
Pro Tips
- Keep the biscuits pale — this is key to the soft texture
- Chill the dough and trays to control spread
- Don’t overwork the dough once flour is added
- Fill generously — it’s what makes these feel like a proper treat
Storage
- Store in an airtight container in the fridge for up to 4 days
- Bring to room temperature before serving
- Unfilled biscuits can be frozen for up to 1 month
FAQs
Why did my Monte Carlo biscuits spread too much?
The dough was likely too warm. This recipe relies on chilling — both the dough and the shaped biscuits — to help them hold their shape.
Why are my biscuits too crumbly?
They’re meant to be soft and tender, but if they fall apart, they’ve likely been overbaked. These should be removed while still pale.
Why are my biscuits too firm instead of soft?
They’ve been baked too long. Even a couple of extra minutes will dry them out — they should just be set, not golden.
Can I make Monte Carlo biscuits ahead of time?
Yes. Bake the biscuits a day ahead and store them unfilled. Assemble closer to serving for the best texture.
Do Monte Carlo biscuits need coconut?
Yes — it’s part of the classic flavour and texture, even though it’s subtle. If you enjoy coconut in baking, my Easy Coconut Macaroons and Classic Australian Coconut and Jam Slice are other simple homemade treats worth trying.
Can I make them smaller?
You can, but this version is intentionally slightly larger and more generous. If making smaller, reduce the baking time slightly.
Final Thoughts
These are one of those recipes that don’t need reinventing — just doing properly.
Same flavour, same idea, just a little softer, a little more generous, and much closer to what you hoped they would taste like when you first reached for one out of the packet.
If you enjoy baking nostalgic Aussie classics, you might also like my Anzac Biscuits or Aussie Bakery Custard Tart — and for something perfect with a cup of tea, my Classic Scones are always a good idea.
Monte Carlo Biscuits
Equipment
- Mixing Bowls
- Electric mixer or hand mixe
- baking trays
- baking paper
- Fork
- Wire rack
Ingredients
Biscuits
- 125 g unsalted butter softened
- ½ cup brown sugar
- 1½ tbsp honey
- 1 tsp vanilla extract
- 1 egg yolk
- 1 cup plain flour
- ½ tsp baking powder
- ½ cup fine desiccated coconut
- Pinch of salt
Filling
- 50 g unsalted butter softened
- ½ cup icing sugar
- 1 tsp vanilla extract
- 1 –2 tbsp milk
- ¼ cup raspberry jam
Instructions
- Preheat oven to 160°C (fan-forced) and line two baking trays with baking paper.
- In a mixing bowl, beat the butter and brown sugar until light and creamy (2–3 minutes).
- Add the honey, vanilla and egg yolk and mix until well combined.
- In a separate bowl, combine the flour, baking powder, desiccated coconut and salt.
- Add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Refrigerate the dough for 15 minutes to firm up slightly.
- Divide the dough into 16 equal portions. Roll each into a short oval shape (about 4–5 cm long) and place onto the trays, leaving enough space between each (biscuits will spread).
- Lightly flatten each biscuit, then gently drag a fork across the tops to create ridges (do not press down too hard).
- Place the trays in the fridge for 5–10 minutes before baking.
- Bake for 12–15 minutes, or until the biscuits are set but still pale.
- Leave the biscuits on the trays for 5–10 minutes, then transfer to a wire rack to cool completely.
- In a clean bowl, beat the butter, icing sugar and vanilla until light and fluffy. Add milk a little at a time until soft and spreadable.
- Spread buttercream onto one biscuit, add a small spoon of raspberry jam, then sandwich with another biscuit.
Nutrition
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