Life in lockdown: Arnott’s shares ‘secret’ Monte Carlo biscuit recipe

It’s been a closely guarded secret for almost a century, but after 94 years Arnott’s have shared a recipe for one of its classic biscuits.

Arnott’s is giving Aussies something to do with all the flour that has been stashed during lockdown, announcing it will release one of its “secret” biscuit recipes every week from today.

First up is the Monte Carlo, two biscuits sandwiched together with a vanilla cream and jam filling.

This delicious sweet treat has been a favourite in Aussie homes since it was first produced in 1926 – but how it’s made has long been a mystery.

While many have speculated the biscuit layers have a hint of golden syrup or honey to them, others believe they’re packed with coconut.

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Arnott’s has just made lockdown a little more interesting.

Now we know for sure the biscuits contain desiccated coconut and golden syrup – though there is no honey.

An Arnott’s spokesperson told news.com.au the decision to release its top secret recipe comes in response to social distancing regulations fuelling a 300 per cent spike in baking-related Google searches.

On average, an Aussie household has stockpiled enough flour to last 65 days, and the volume of sugar purchases has increased by 65 per cent.

Every week Arnott’s will unveil a new recipe for one of its biscuits, with further surprises and bits of activity in store for Australians.

ARNOTT’S MONTE CARLO BISCUITS – MAKES APPROX 10 SERVES

Biscuit ingredients

125g 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

1 ½ cups (240g) plain flour

Cream ingredients

60 butter

¾ cup (150g) pure icing sugar

2 tsp milk

Raspberry jam

You’ll also need a baking tray, baking paper and a medium mixing bowl.

Arnott’s have dropped its Monte Carlo recipe. Picture: Supplied

Method

1. Preheat over to 170°C.

2. Line a baking sheet with baking paper.

3. In medium mixing bowl place butter, sugar, lemon rind, vanilla and golden syrup. Beat for approximately 1 minute. Add egg and beat for a further minute. Do not over beat. 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. All to cool on tray for 5 minutes then place on a cooling rack.

7. For the cream filling, place butter, sugar and milk in a medium bowl and beat until light and fluffy.

8. Once cool, sandwich biscuits together with jam and cream.