Arnott’s believes There is No Substitute for connecting with family and friends over the sharing of a biscuit, and there has never been a more important time to do so. What better way to connect with those you live with than by baking an Arnott’s classic biscuit… at home!
That’s right, for the first time ever, Arnott’s will be releasing home inspired recipes to some of your favourite biscuits. Bring your own flair and baking style, so that whilst these biscuits might not turn out exactly like the ones in the shops, they’ll be full of the fun and memories you’ve spent baking over a delicious Arnott’s creation.
Arnott's Monte Carlo
Prep time: 10 mins
Cook time: 14 mins
125g butter, softened
½ cup (125g) caster sugar
½ tsp finely grated lemon rind
1 tsp vanilla essence
2 tbsp golden syrup
40g desiccated coconut
1½ cups (240g) plain flour
¾ cup (150g) pure icing sugar
2 tsp milk
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 approx. 1 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 8mm slices. Place on baking sheet and bake for 14 mins or until golden.
Allow to cool on tray for 5 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.
We want to see your Arnott's big recipe creations!
This is how you can participate:
Be sure to check @arnottsbiscuits on Instagram and @ArnottsBiscuits on Facebook every week for the latest "secret" recipe.
Share a photo of your bickie baking creation.
Make sure you tag #BakeTogether and @ArnottsBiscuits in your post.