Kingston v Monte Carlo: which Arnott’s biscuit wins the battle?

They look and taste different but out of the cream-filled Arnott’s biscuits, there are two standouts — but only one can really be the winner. Have your say.

As afternoon tea rolls around and the sugar cravings hit, well, there’s one biscuit that pops to mind.

Admittedly, this biscuit long predates work and Serious Adult Life. This treat was a grandma-biscuit-tin special. That deep, red coloured box that would rattle about with terrific treats crumbling inside.

You’d drop your hand in, hoping to be rewarded with … and that’s where our debate commences.

For me (and for every other sane Arnott’s addict, right?), the ultimate treat to put your mitts around would be a Monte Carlo. But it has come to light that others prefer Kingstons.

Some have even uttered the words “Kingstons are King”. And, to be frank, it’s time to brandish the pitchforks.

A selection of Arnott's cream-filled biscuits.

Kingston v Monte Carlo showdown

I take no (okay, slight) pleasure in saying these people must be wrong. While the Kingston is crumbly and enjoyable, it is an obvious choice. The chocolate on the inside, sure, adds that creamy somethin’ somethin’. But that’s where it begins and ends.

It’s also surrounded by oaty biscuits, which well, y’know, are a bit plain (I’m deeply sorry for the offence I will have undoubtedly caused here).

To say in summation, there is nothing wrong with this biscuit, but there’s nothing exceptionally right either.

What do you think of the Monte Carlo biscuits?

Which leads me to the real hero of the tray, the Monte Carlo. The inside – reminiscent of Nan’s sponge or a strawberry ripple cake – is tacky and sweet.

The creamy, vanilla-infused middle is perfectly sandwiched between two generous slabs of golden coconut and honey biscuit.

It’s a meaty biscuit, a giving biscuit. And when all you want is for it to go the extra mile, just give it a nifty twist and split. And then a dunk, of course. Always a dunk.

The best Monte Carlo recipe

And what’s even better about them? You can actually make them yourself if you want to do a bit more than grab a packet off a shelf.

Try this Monte Carlo recipe.

Learn how to make this Kingston biscuit slice.

So without much more ado, here is our beautifully perfect, irresistible and fabulous Monte Carlo recipe. We shall crown it and it shall reign across all the other biscuit subjects.

And yes, well, here is a Kingston slice for those that see no sense.

More taste.com.au biscuit recipes:

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For more recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.

Originally published as Kingston v Monte Carlo: which Arnott’s biscuit wins the battle?