Arnott’s Has Released Its Top Secret Monte Carlo Recipe For You To Throughly Butcher In Iso

Clear a bunch of bench space and pre-heat the oven to ‘fucken hell yeah’ because Arnott’s has dusted off the recipes books to share the secret recipe for the iconic Monte Carlo biscuits. Yep, coming out with the big guns here folks, just in time for another weekend of stress-baking in the kitchen.

If you’ve made enough banana bread and sourdough to carb load a small army or a footy team with a packed ou interchange bench, you can totally now pivot to bickies. Move over choc-chip cookies and ANZAC biscuits, we’ve got the Monte Carlo bickie recipe for bulk baking now.

arnott's monte carlo recipe
Really anticipating my attempt will be like Homer Simpson trying to make a BBQ grill here.

The Monties are the first bickies to have their secret recipe unleashed to the masses, but Arnott’s say that it’s not the last. Thank God, because I’m not the biggest fan of the ol’ Monte Carlo – yes I have already been shamed by my colleagues for this opinion – so please, give us the Kingston recipe next, Arnott’s. Please.

The biscuit lords’ culinary chef Vanessa Horton says that she’s tested and adapted a bunch of the iconic Aussie bickies for making at home, so stock up on the baking essentials, because we might end up with an Assorted Cream’s worth of recipes by the end of isolation.

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,” she said.

“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.”

So how do you make the beloved Monte Carlo? Check out the full recipe below and go perfect your bick-making skills.

Arnott’s Monte Carlo Biscuit Secret Recipe

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
40g desiccated coconut
1½ cups (240g) plain flour

Cream Filling

60g butter
¾ cup (150g) pure icing sugar
2 tsp milk
Raspberry jam


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. 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 8mm slices. Place on the baking sheet and bake for 14 minutes or until golden.

Allow to cool on the 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.