{"id":2012,"date":"2021-07-12T01:35:09","date_gmt":"2021-07-12T01:35:09","guid":{"rendered":"http:\/\/bushgourmand.com.au\/?p=2012"},"modified":"2026-05-05T13:04:36","modified_gmt":"2026-05-05T05:04:36","slug":"monte-carlo-biscuits","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2021\/07\/12\/monte-carlo-biscuits\/","title":{"rendered":"Monte Carlo Biscuits"},"content":{"rendered":"

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Sometimes called Monte Creams, these biscuits are a family favourite. Crunchy cookies sandwiched with strawberry or raspberry jam and buttercream. Quite an explosion of textures and flavours in every bite and so very easy to make in your Thermomix!<\/p>\n

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\n The Bush Gourmand<\/span>\n <\/div>\n

Monte Carlo Biscuits<\/h2>\n
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\n Print Recipe<\/a>\n \n \n <\/div>\n <\/div>\n <\/div>\n
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Course: <\/span>Biscuits<\/span><\/div><\/div>
Cuisine: <\/span>Australian<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a><\/div>\n
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Ingredients
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<\/polyline><\/g><\/svg><\/span> <\/a><\/polyline><\/g><\/svg><\/span> <\/a><\/div>
  • 125<\/span> g<\/span> butter<\/span> softened<\/span><\/li>
  • 125<\/span> g<\/span> caster sugar<\/span> I reduce to 100g<\/span><\/li>
  • 3<\/span> Tbsp<\/span> milk<\/span><\/li>
  • 185<\/span> g<\/span> SR Flour<\/span><\/li>
  • 30<\/span> g<\/span> cornflour<\/span><\/li>
  • 30<\/span> g<\/span> dessicated coconut<\/span> see notes<\/span><\/li>
  • 1<\/span> tsp<\/span> vanilla<\/span><\/li><\/ul><\/div>
    Buttercream<\/div>
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    • 85<\/span> g<\/span> icing sugar<\/span><\/li>
    • 75<\/span> g<\/span> butter<\/span> softened<\/span><\/li>
    • vanilla to taste<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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      Method
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      1. Preheat oven to 180C<\/div><\/li>
      2. Line 2 trays with baking paper<\/div><\/li>
      3. Place butter and sugar into bowl. Mix 40 seconds\/speed 3.5.<\/div><\/li>
      4. Scrape down.<\/div><\/li>
      5. Add milk and mix again, bringing up to speed 3.5 slowly, for 30 seconds.<\/div><\/li>
      6. Add remaining ingredients and mix on dough setting for 20 seconds.<\/div><\/li>
      7. Roll 2 teaspoonsful of dough into balls and place onto trays, leaving a little room to spread.<\/div><\/li>
      8. Press down gently with a fork - dust with cornflour or icing sugar to stop sticking.<\/div><\/li>
      9. Bake 15 - 20 minutes or until light golden.<\/div><\/li>
      10. Cool on a wire rack while making buttercream filling.<\/div><\/li><\/ol><\/div>
        Buttercream<\/div>
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        1. Mix icing sugar and butter for 30 seconds, gradually increasing to speed 3-4.<\/div><\/li>
        2. Scrape down and repeat until smooth and creamy.<\/div><\/li>
        3. Spread jam on one biscuit and buttercream on the other, then join together gently.<\/div><\/li><\/ol><\/div><\/div>\n \n
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           <\/p>\n","protected":false},"excerpt":{"rendered":"

          Sometimes called Monte Creams, these biscuits are a family favourite. Crunchy cookies sandwiched with strawberry or raspberry jam and buttercream. Quite an explosion of textures and flavours in every bite and so very easy to make in your Thermomix!    <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":[]},"categories":[159,177],"tags":[255],"class_list":{"0":"post-2012","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-biscuits-and-slices","7":"category-thermomix","8":"tag-biscuits","9":"course-biscuits","10":"cuisine-australian","11":"entry","12":"has-post-thumbnail"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbQORu-ws","jetpack-related-posts":[{"id":172,"url":"http:\/\/thermogourmand.com.au\/index.php\/2010\/06\/02\/smartie-biscuits\/","url_meta":{"origin":2012,"position":0},"title":"Smartie Biscuits","date":"June 2, 2010","format":false,"excerpt":"These bickies are a huge hit in our family. Crisp and buttery with a delicious crunch of\u00a0 Smarties, mini M & M's or choc chips make them very moreish! Since a bag of Smarties won't escape chocolate eagle eyes in our house, I often use Blackwood Lane Rainbow Choc Chips,\u2026","rel":"","context":"In "Biscuits & Slices"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bushgourmand.com.au\/wp-content\/uploads\/2010\/06\/Smartie-Biscuits-2TN-300x225.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1257,"url":"http:\/\/thermogourmand.com.au\/index.php\/2020\/07\/13\/cafe-style-choc-chip-cookies\/","url_meta":{"origin":2012,"position":1},"title":"Cafe Style Choc Chip Cookies","date":"July 13, 2020","format":false,"excerpt":"\u00a0 These biscuits above (I dislike using the word, 'cookie') are huge! They're proper cafe style, which is why they're made so large. I've adapted the recipe slightly to make the dough thinner, so you'll get more biscuits that are smaller. You can use gluten free flour successfully and can\u2026","rel":"","context":"In "Biscuits & Slices"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bushgourmand.com.au\/wp-content\/uploads\/2020\/07\/Cafe-Choc-Chip-BiscuitsTN-225x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":3047,"url":"http:\/\/thermogourmand.com.au\/index.php\/2024\/01\/07\/baked-cheesecake\/","url_meta":{"origin":2012,"position":2},"title":"Baked Cheesecake","date":"January 7, 2024","format":false,"excerpt":"If you have never tried a baked cheesecake, you're in for a treat. The texture is so much lighter and fluffier than a no bake cheesecake. And, I think they're probably a lot easier to make. You don't need to bother with a water bath when baking this, just use\u2026","rel":"","context":"In "Desserts"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2024\/01\/Cheesecake-Decorated2-scaled.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":6,"url":"http:\/\/thermogourmand.com.au\/index.php\/2015\/05\/12\/raspberry-hedgehog-slice\/","url_meta":{"origin":2012,"position":3},"title":"Raspberry Hedgehog Slice","date":"May 12, 2015","format":false,"excerpt":"I'm not normally a huge fan of no bake slices, but this one is a winner. We often crave some chocolate after eating tea. It's not something that I regularly buy, so the craving goes unanswered. a rich chocolatey slice appeared to be a solution. I found some great ideas\u2026","rel":"","context":"In "Biscuits & Slices"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2015\/05\/Raspberry-Hedehog-21.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":178,"url":"http:\/\/thermogourmand.com.au\/index.php\/2010\/04\/26\/macadamia-anzac-biscuits\/","url_meta":{"origin":2012,"position":4},"title":"Macadamia ANZAC Biscuits","date":"April 26, 2010","format":false,"excerpt":"These are the most delicious ANZAC Bickies ever! Truly Australian due to the Macadamia nuts in them. Thanks to achookwoman from the Thermomix Forum for this recipe. This recipe was developed in the TM31. Macadamia ANZAC Biscuits 150g macadamias 120g butter 2 Tbsp Golden Syrup [100g] 100g rolled oats 180g\u2026","rel":"","context":"In "Biscuits & Slices"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2010\/04\/Macadamia-ANZACs.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":116,"url":"http:\/\/thermogourmand.com.au\/index.php\/2011\/10\/28\/not-chocolate-ripple-biscuits\/","url_meta":{"origin":2012,"position":5},"title":"Not Chocolate Ripple Biscuits","date":"October 28, 2011","format":false,"excerpt":"These are the most delicious chocolate biscuits I've ever made. The original recipe is from LeeJ on the Thermomix Forum. I've adapted it by doubling it and reducing the sugar, butter and bi-carb soda. They can be easily made in a food processor or an electric mixer with a dough\u2026","rel":"","context":"In "Biscuits & Slices"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/2012","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/comments?post=2012"}],"version-history":[{"count":5,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/2012\/revisions"}],"predecessor-version":[{"id":4248,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/2012\/revisions\/4248"}],"wp:attachment":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/media?parent=2012"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/categories?post=2012"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/tags?post=2012"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}