Classic Australian Biscuits made from Scratch! There is something so wonderfully nostalgic about a Monte Carlo biscuit. That golden, coconut-scented snap, the bright swipe of raspberry jam, and that cloud of sweet vanilla cream — it is Australian afternoon tea in biscuit form!
If you have ever picked up a packet of Monte Carlos at the supermarket and thought, “I wonder if I could make these at home?” — the answer is a very enthusiastic yes. And honestly? Homemade ones are just as good. You get to control the sweetness, pile on as much cream filling as you like, and the whole kitchen smells absolutely amazing while they bake.
This recipe is completely beginner-friendly. You do not need any fancy equipment — just a bowl, a hand mixer (or some elbow grease!), and two baking trays. I walk you through every step in the video below, so be sure to check that out too!
What Are Monte Carlo Biscuits?
Monte Carlo biscuits are an iconic Australian biscuit (cookie) that have been made by Arnott’s since 1926. They are a sandwich biscuit — two lightly golden, slightly crispy biscuits with a coconut flavour, joined together with a combination of raspberry jam and a smooth vanilla cream filling.
The name is believed to reference the glamorous Monte Carlo resort in Monaco, giving these humble little biscuits a touch of fancy European flair! They are part of the same beloved Arnott’s family as Tim Tams and Iced VoVos, and generations of Australians have grown up dunking them in a cup of tea.
Why You’ll Love This Recipe
- Simple pantry ingredients — nothing unusual to track down
- Beginner-friendly — perfect for first-time biscuit bakers
- Ready in under 40 minutes from start to finish
- Tastes just like — if not better than — the store-bought version!
- Great for lunchboxes, afternoon tea, or gifting
- Kids absolutely love helping to sandwich them together
Finally, homemade recipes can be more environmentally friendly than store-bought or restaurant-prepared food. When you make your own food, you can reduce the amount of packaging and transportation involved, as well as the energy used to produce and transport the ingredients.
✅ Quick Tip: Read through the entire recipe before you start. This helps you understand each step, have everything measured and ready to go, and means nothing gets forgotten mid-bake!
How to Make Monte Carlo Biscuits — Step by Step
Step 1 — Preheat and Prep
- Preheat your oven to 180°C (160°C fan-forced). Line two large baking trays with baking paper and set aside.
Step 2 — Make the Biscuit Dough
- In a large mixing bowl, beat the softened butter and caster sugar together using a hand mixer or stand mixer on medium speed. Beat for about 3–4 minutes until the mixture is pale, fluffy, and creamy — this step is important for the right texture!
- Add the egg and vanilla essence to the butter mixture and beat again until well combined.
- Sift in the plain flour and self-raising flour, then add the desiccated coconut. Use a spatula or wooden spoon to mix everything together until a soft dough forms. Do not overmix — stop as soon as it comes together.
✅ Quick Tip: If your dough feels too sticky to roll, pop it in the fridge for 10–15 minutes. Chilling the dough makes it so much easier to handle!
Step 3 — Shape and Bake
- Roll heaped teaspoonfuls of dough into balls and place them on the prepared baking trays about 4 cm apart (they will spread a little during baking).
- Gently flatten each ball with a fork, pressing lightly to create the classic ridged pattern on top.
- Bake in the preheated oven for 12–15 minutes, or until the biscuits are lightly golden around the edges. Watch them carefully — ovens vary!
- Remove from the oven and allow the biscuits to cool on the trays for 5 minutes (they firm up as they cool), then transfer to a wire rack to cool completely before filling.
Step 4 — Make the Vanilla Cream Filling
- In a clean bowl, beat the softened butter until pale and fluffy.
- Gradually add the sifted icing sugar, milk, and vanilla essence and beat on medium-high until the mixture is light, smooth, and creamy — about 2–3 minutes. If it seems too stiff, add a tiny splash more milk. If it seems too loose, add a little more icing sugar.
Step 5 — Fill and Sandwich
- Pair up your biscuits by size so each sandwich has a good match.
- Spread the flat side of half the biscuits with a generous teaspoon of raspberry jam.
- Pipe or spread the vanilla cream onto the flat side of the remaining biscuits.
- Press the two halves gently together and there you have it — your very own homemade Monte Carlo biscuits!
Give This Recipe a Go!
There is nothing quite like biting into a homemade Monte Carlo biscuit — that satisfying coconut crunch, the little hit of tart raspberry jam, and then the soft sweet vanilla cream. They are one of those recipes that feels a little bit special even though they are genuinely so simple to make.
I hope you enjoy making (and eating!) these as much as I did. If you give this recipe a try, I would absolutely love to hear how they turned out — drop a comment below or tag Creating Dishes when you share your photos!
And do not forget to watch the full step-by-step video on the Creating Dishes YouTube channel — it walks you through every step so you can bake along with confidence. ▶️
Monte Carlo Biscuits Recipe:
Description
There is nothing quite like biting into a homemade Monte Carlo biscuit — that satisfying coconut crunch, the little hit of tart raspberry jam, and then the soft, sweet vanilla cream. They are one of those recipes that feel a little bit special, even though they are genuinely so simple to make.
Ingredients
For the filling
Instructions
✅ Ingredient Tip: Make sure your butter is properly softened — it should leave a slight indent when you press it with your finger. Cold butter will not cream properly and your biscuits will not spread evenly. Take it out of the fridge about an hour before you start!
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Preheat your oven to 180°C (160°C fan-forced). Line two large baking trays with baking paper and set aside.
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Make the Biscuit Dough
Beat butter and sugar until pale and creamy (3–4 minutes). Add egg and vanilla; beat to combine.
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Sift in both flours. Add coconut. Mix until a soft dough forms.
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Roll into balls (heaped teaspoon each), place 4 cm apart on trays, flatten with a fork.
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Bake 12–15 minutes until golden at edges. Cool 5 mins on tray, then on a wire rack.
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Beat filling butter until pale. Add icing sugar, milk, vanilla; beat until fluffy.
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Spread jam on half the biscuits. Pipe or spread cream on the remaining biscuits. Sandwich and serve.
Note
- Butter must be properly softened for the dough to cream correctly.
- Biscuits firm up as they cool — do not panic if they seem soft out of the oven!
- Store in an airtight container for up to 4 days.
- Unfilled biscuits can be frozen for up to 1 month.
Tips for Perfect Monte Carlo Biscuits
Here are a few things I have learned from testing this recipe that will help you nail it on your first go:
- Properly softened butter is key. If the butter is too cold the mixture will be lumpy; too warm and your biscuits will spread too much. Aim for that perfect "leaves an indent" softness.
- Don't skip the rest. If your dough is sticky after mixing, resting it in the fridge for 10–15 minutes makes rolling so much easier.
- Watch your oven closely. Every oven is different! Start checking at the 12-minute mark. You want golden edges but a still-pale centre — they firm up beautifully as they cool.
- Let them cool completely before filling. If the biscuits are even slightly warm, the cream filling will melt and slide everywhere. Patience is everything here!
- Choose a good jam. Since the raspberry jam is a feature of this biscuit, use one you genuinely love the taste of. A slightly tart jam works beautifully against the sweet cream.
How to Store Monte Carlo Biscuits
Store your finished Monte Carlos in an airtight container at room temperature for up to 4 days. They actually get better on day two once everything settles together!
If you want to get ahead, you can bake the biscuits (unfilled) and freeze them in an airtight container for up to 1 month. When you're ready to serve, just defrost at room temperature and then fill fresh.
I would not recommend refrigerating the filled biscuits, as the cream can absorb moisture from the fridge and make the biscuits go soft faster than you'd like.
