Over the weekend, I shared a delicious Healthier Homemade Arnott's Kingston Biscuits Recipe with you - but since I was giving the ol' biscuit tin a makeover, I couldn't stop there.
After making those Kingston Biscuits, we decided there was another fan favourite I just had to make; Monte Carlos!
Monte Carlos share the same crunchy biscuits used in the Kingston Biscuits (though they're usually oval shaped), however, they're filling is totally different. Instead of chocolate, these babies are filled with a layer of raspberry jam and vanilla flavoured mock cream.
Whilst they weren't my favourite (I didn't like jam or anything frosting related at all when I was a kid), these were the ones everyone else in my family went for. They're sweet and have the perfect balance of soft and crunchy between the crunchy biscuit and soft filling.
Just like the Kingston Biscuits, I made sure these were super easy to make so that you can impress your friends and family too! ;) Just think... next time you have people over to share a cup of tea or coffee, you can pull these babies (and the Kingstons!) out of your biscuit tin instead of a packet of boring store bought ones.
Even better? They're a biscuit that everyone can enjoy as there's gluten free, vegan, dairy free and egg free options - and I've even included some sugar free options just in case you need that too!
So let me share the recipe with you! >>
Gluten Free Homemade Arnott's Monte Carlo Biscuits Recipe
makes 15 copycat biscuits that are gluten free, vegan, egg free, nut free,
dairy free, lower fat and lower sugar - sugar free option listed below as well!
For the biscuits:
4 tbsp (60g) salted butter, cubed
1/3 cup + 1 tbsp (75g) coconut sugar or brown sugar*
2 tbsp (30g) unsweetened applesauce
1 cup (120g) gluten free plain flour (we recommend Orgran or regular if not gluten free)
1/2 cup (40g) dessicated coconut**
2 tsp vanilla extract
For the filling:
A few tablespoons of Raspberry Jam (you can also use strawberry)
1/3 cup icing sugar*** (see below for sugar free options)
2 tbsp (30g) butter or vegan/dairy free butter alternative (such as Nuttelex)
- Preheat your oven to 180C/355F and line two to three baking sheets with baking paper.
- In a mixer, cream your butter and sugar until light and fluffy, scraping the sides down inbetween to ensure everything is incorporated.
- Once your butter is creamed, add in all of your remaining ingredients and mix until just combined. If needed, knead the cookie dough together with your hands to incorporate all ingredients.
- Roll heaped teaspoons of the dough into balls in the palm of your hands and then flatten into a disc shape on the tray. These cookies will not rise or spread much so be sure to flatten them to about 1/4" thickness (or around 3-4mm). If you would like them thicker, feel free to make them thicker, however, remember that you'll be sandwiching two biscuits together and adding filling. (Note: If making 15 biscuits, you'll have 30 biscuits in total)
- Once all of your biscuits are shaped, bake them for 8-10 minutes or until golden. If you want them extra crunchy, bake them for up to 12 minutes.
- Allow your biscuits to cool completely on the tray.
- Whilst your biscuits are cooling, make your mock cream filling by beating the butter and sugar until light and fluffy. Add a tiny splash of milk if needed to get the correct consistency. Keep scraping down the sides to ensure everything is incorporated. (Note: if you want extra filling, just double the recipe! You can always use any leftovers on cupcakes etc)
- Divide your biscuits in half (if making 15 you'll have 30 in total) and spread the jam on half of your biscuits. Spread your "mock cream" icing on the other halves of the biscuits and sandwich one jam side and one cream side together.
- Enjoy immediately or store in an airtight container at room temperature for 2-3 days. We find these are best eaten on the first or second day as they do soften up a little, however, the choice is yours!
*You can actually reduce this sugar amount to 1/4 cup or 50g if you don't like things really sweet! (or use 1/4 cup sugar + a little stevia if you're sugar conscious!). If you want these to be sugar free, you can experiment with a sugar free baking mix (such as Natvia's Baking Stevia)
**If you only have shredded coconut or coconut flakes, simply run it through your food processor or blender to create a finer texture. This will give you the best end result!
***You can replace some or all of the icing sugar here with Natvia Icing Mix if you want the biscuits to be sugar free/reduced sugar.
But tell me, what's your pick from the biscuit tin?
What's your favourite kind of cookie or biscuit?